Creamy, bright and nourishing – Avgolemono is a classic Greek chicken soup made with egg and lemon. For the full recipe visit www.australianeggs.org.au
This Mother’s Day, why not treat the mom in your life to a nice homemade meal? This is agimono, a silky Greek lemon and egg soup that will warm you to the core of your being. It’s the perfect balance of tangy, rich, and light. First, start by softening some onions in olive oil and adding some chicken stock. Then, you’re going to add a whole chicken breast and turn off the heat to gently poach until tender. Once that’s done, take the chicken breast out and shred it. And then add your roni to the pot. While the risone cooks, whisk together some eggs in a small bowl and add your lemon juice. This is going to be your base. Then you have to temper the eggs by slowly whisking in a few ladles of the hot broth. Make sure you’re whisking constantly so it doesn’t split. Then you’re going to add that mixture back into the whole pot and mix it over low heat so it stays velvety and smooth. But do not by any means let it boil or you’re going to end up with scrambled eggs. Pop your shredded chicken back in and some chopped parsley to finish and get ready to serve. This is great with a little crusty bread or just on its own for a simple comforting meal. Perfect for mom.
Dining and Cooking