Thursday, December 22, 2016

Georgia's Avgolemono (about 6-7 servings)

avgolemono with a sprinkle of freshly ground white pepper
I personally think avgolemono, a Greek lemon and egg soup is absolutely delicious. Perhaps because I prefer the sour taste over sweet or salty flavors. I have not eaten this soup for several years and realize it is time to make some. I got in touch with my lovely former co-worker Georgia for the recipe. I met her while she was working as a pharmacy technician and attending pharmacy school. Sometimes we ate lunch together and I always found her stories of her visits to see her Greek grandmother (in Greece) fascinating. Georgia left her pharmacy tech job after she graduated from college and is currently working as a Clinical Lab Specialist. I think her coworkers are very lucky to be working with her. 

Georgia tells me she generally uses about 6 cups of chicken broth, a little olive oil, 1/2 to 1 cup of orzo, 2-3 lemons (depending on the size), 2 eggs, salt and ground pepper. According to Georgia you can add bits of chicken in the soup (as I did here in this recipe) if you make the stock from scratch. Some people even add carrots or fish. 

Thank you Georgia for sharing your recipe and ideas!

Georgia's Avgolemono (about 6-7 servings)

Ingredients:

8 cups of chicken broth (low sodium)
1 cup orzo
About 2 lbs skin-less chicken thighs with bones
Juice from 3 lemons (about 1/2 cup of juice)
3 large eggs
Salt to taste
Freshly ground white pepper, garnish

Method:

In a large pot cook the orzo and chicken thighs in the broth until the orzo is cooked (about 15 minutes).  Skim and discard any impurities that float to the top. Gently whisk the lemon juice and the eggs until well blended. While whisking lemon juice and eggs slowly pour in about a cup of the boiling stock from the broth to temper the eggs and lemon mixture. Season with salt (I used about 3/4 teaspoon). Turn off heat and cover the pot. After 45 minutes to an hour remove the chicken thighs. Remove the meat from one thigh and discard the bone. Chop up the meat. Return the chopped chicken back into the soup. Serve with a little freshly ground white pepper.

*I purchased 4 "all natural" chicken thighs with bone-in and skin-on. The skin-on chicken is a lot cheaper to buy than skin-less. Once home I removed and discarded the skin and fat. I added the whole pieces in the broth to cook for a more flavorful broth. I shredded only one piece of the chicken thigh because I do not want to overwhelm my soup with the chicken. I saved the rest of the thighs for another meal.
*I omitted adding the ground pepper to the pot but will add a little freshly ground white pepper when I ladle out in a bowl prior to eating.

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