Avgolemono means egg and lemon in Greek and is technically both a sauce and a soup, most commonly used to thicken said soup, which is made of chicken broth, shredded chicken, rice, carrots, and ...

have you considered avgolemono? This Greek chicken and rice soup made with egg and lemon is easy, delicious and almost always the right answer. The recipe comes from Nick Bramham at Quality Wines ...

I had never seen this egg-thickened soup served with a poached egg ... Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking ...

Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and ...

And I don’t forget the lemon’s zest ... or stir in beaten eggs for something akin to avgolemono, Greek chicken and rice soup. All are wonderful. 1. In a food processor fitted with a steel ...