posted
I'm not sure it is spelt right and the recipe is probably not spot-on authentically Greek, but it is good. I admit to have been a little crazed for lemony things lately & to have been making lemon curd as well.
This is a refreshing chicken soup that is flavoured with lemon juice & thickened with egg in th manner of a thin custard. It is far nicer than that sounds. It should also have some rice in it.
The recipe I have uses chicken stock only and not chicken meat, but I have only eaten it with chicken meat in it in the past & it worked well when I made it that way.
You could make it with chicken stock that you had ready in the fridge or freezer, and add a chopped chicken breast or a couple of thighs if you want it to be more of a meal; or you could wait till you have a roast chicken & then use the carcase. I shall give directions for this after the basic recipe. Don't use a stock cube, it'd be vile.
The recipe Ingredients: Half to one pint chicken stock Juice of one - two lemons Chicken meat to taste (optional) 2 oz rice (recipe uses white, you use wholemeal) 1 egg, a good fresh one.
Method: heat the stock. Add & cook rice and chicken if using. Mix the lemon juice with the egg. Spoon off some of the stock and add to egg, beating lightly. Gradually add the egg mixture back into the soup, heating gently and stirring or whisking constantly until it thickens into a sort of thin custard type sauce. Do not overheat or you will get scrambled egg.
Season to taste & serve immediately.
How to use a chicken carcase After you finished your roast chicken, break up the carcase and make it into stock. Then strip all the remaining scrips and scraps of chicken off the carcase, throw away the bones, and add the scraps of meat to the soup once the rice is cooked. Warm throught before adding the egg.
Experiement with how much lemon you like in it and whether you want salt and (if allowed) pepper. If you have enough stock you could pour off half once the rice is cooked, then make the soup with meat one day for dinner or lunch and without one morning for breakfast.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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Sarah, that sounds delicious! O's of all secretion persuasions/A nons/anyone going grain-free could use finely diced sweet potato instead of rice.
quote:Originally posted by Agador Spartacus, O+ non: Sarah, that sounds delicious! O's of all secretion persuasions/A nons/anyone going grain-free could use finely diced sweet potato instead of rice.
Q: Where or what is "avgolimonou"?
Edna I am laughing to think how badly sweet potato would stink this soup up. *LOL*.
Plus it is an A avoid.
For O-Nons & for grain-free As I'd recomend one of two options: either make the meat version & just leave out the rice, or else if you want the non-meat version you could add some red lentils that you had pretty much pre-cooked (or all your stock will be absorbed) or some (again cooked) hulled mung beans (to give a rice-like feel) or else just some cooked pinto beans.
I am not sure about the meaning of the name but obviously the limonou bit means lemon so the avgo bit may mean egg.
Lemon curd: I'll look up the recipe. I don't know if it is commonly made in the US, I cedrtainlly get cravings for it from time to time. Basically it is lemons, sugar, butter & eggs but of course I use ghee & cut down the amount of sugar somewhat. Last time I used molasses sugar which gave a brown colour but still delicious.
I'll get back to you Petal.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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quote:Originally posted by Sarah Blakeney: Edna I am laughing to think how badly sweet potato would stink this soup up. *LOL*.
Plus it is an A avoid.
Ha! Shows what U know, girlie. Witness: (from Typebase, emphasis added)
Food Item Potato (Sweet) Category Vegetable/ Veg Juice Scientific Name Links NUTRIbase Has A Link- A AVOID: Secretory insufficiency. Induces dysbiosis. Inhibits proper gastric function or blocks assimilation. Non-secretors: NEUTRAL B BENEFICIAL: Contains component which positively influences known disease susceptibility. AB BENEFICIAL: Contains component which positively influences known disease susceptibility. O BENEFICIAL: Contains component which positively influences known disease susceptibility. Non-secretors: NEUTRAL
Ummm hmmm, dat's what I'm tawkin' 'bout. Tell ME it's an avoid. It ain't no stinkin' avoid, it is an ever-lovin' NEUTRAL for A non's, and dat's what I specified: A non's, goodness love 'em! Ha!
And why would it "stink up" your soup, pray tell? That is such an A secretor thaaang to think *lol*! I'll have you know, missy, that chicken broth and all things chicken, plus all the other ingredients you listed, go fabulously with sweet potato, ya know. My fave way to have sweet potato is to cut it up into large pieces and roast it with organic chicken, onions, sea salt, sage and a dash of olive oil! Divineness! And it is just a hop, skip and imagination jump to your soup!
Feh! Pffft. I am now determined to make your soup with the minced sweet potato just to prove to you how non-stinky it would be! To be continued....
posted
"anyone going grain free" includes A secretors, possibly? But, point taken.
However: the point of this soup is a light, delicate, fresh, lemony taste. Slightly tart, in the most refreshing way.
Sweet potato is not light, fresh tasting, or refreshing. It is sweet and comforting, yes, it tastes nice, yes, it goes with roast chicken as a hot roast dinner in winter, yes, but light, fresh tasting, delicate, etc, NO. QED.
(PS It may make a nice soup in its own right, but it wouldn't be avgolimonou, it'd be chicken & sweet potato & egg soup). ("Sheeesh" I hear you say).
PPS So does your threat mean you have got a stove again now? If so, WuHu.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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Hold up, hold up, hold up: U R such a Type A! Not that that is a bad thing, mind you, but I'm just SAYING! What makes you think that, minced very finely or even "riced" (through a "ricer"), sweet potato would not be every bit as "light" as heavy old RICE? From where my DNA is sitting, rice (a grain) looks a whale of a lot heavier than sweet potato (a light and airy little wisp of a root veggie). But maybe you don't mean "light" in the sense of weight/heaviness, but rather in the sense of flavor, as in: rice is not a bold "take over the show" type of flavor, but rather a neutral, "I'll let the delicate flavs of the lemon and chicken shine" type of flavor? If so, point taken, as sweet potato does impart its own flavor to the mix. It's own GOOD flavor! But anyway. I was just SAYING that if a nonnie like moi here wanted to partake of your soup but stay grain-free and LOVIN' IT, s/he could get ta mincin' that sweet potato and go for it. Another thing one could try would be celery root or celeriac or whatever. I've never used this, but it seems like it would have a much more delicate, neutral type of flavor. In other words, I'm just SAYIN' that a nonnie could experiment with dicing up various sorts of veggies to substitute for the rice. Not that we can't have rice, but we can only have ZERO to two (tiny) portions per WEEK, and I personally feel that Dr. D. was being generous by extending it out to two, as this non right hea does best with zero to ZERO grains per week. No guts, no glory.
Anyway, no, nothing in this thread should be construed to mean that I have a stove now *lol*. I am still hobbling along this summer with just an oven. That is the least of my Hit Parade of House Woes, though, trust me. I couldn't care less about that at this harried point in time! Silly me, when I recently got my car paid off (yay!), I thought: Okay, it (the veee-hicle) needs some work I've been putting off, so I'll do that over the next six months and THEN take out a home equity line (I've looked into this with my mortgage company, which I love--the company, that is--and it looks like a great thaaaang) and fix my house up to a fare-thee-well. However, now with this totally unexpected and HUGE roof expense, all bets are off, including and especially the stove. I have an oven. I have a fireplace (LOL, just kidding--I mean, I do have one, but I wouldn't use it to cook anything!!!!). What more does one need?
I tell yazz, if I ever won the Lotto...wow. Then we'd be talking about a stove. Don't need a Mercedes (don't even WANT a Mercedes) or a flat screen tv (that I want *lol*), but a stove would kinda sorta be nice.
Meanwhile, I am going to make your aviglimanuelnoriega soup even if I have to do it at my mom's, in order to find a nonnie version that meets your "light" criterion. Here comes your predicted: Sheesh!
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I'll have you know, missy, that chicken broth and all things chicken, plus all the other ingredients you listed, go fabulously with sweet potato, ya know. My fave way to have sweet potato is to cut it up into large pieces and roast it with organic chicken, onions, sea salt, sage and a dash of olive oil! Divineness! And it is just a hop, skip and imagination jump to your soup!![[Wink]](wink.gif)
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