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Receta Avegolemono
by Denise Sherin

Avegolemono

Greek Lemon Chicken Soup. This is a wonderful soup if you love lemon flavor. It's a creamy, rich, acidic soup that our family loves.
Use fresh lemon only for the lemon juice, this is not a place for bottled lemon. This recipe calls for yolks only use the egg whites to make a meringue for another dish. I usually double or triple this recipe because friends and family always want some.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Grecia Greek
Tiempo para Cocinar: Raciónes: 10

Va Bien Con: Crusty bread, greek salad, Quiche

Ingredientes

  • 8 cups of chicken broth
  • 1 tbsp chicken bouillon powder
  • 1/2 tsp garlic powder
  • 1/3 cup Fresh lemon juice (increase to 1/2 cup for stronger flavor)
  • 1 lg sweet onion finely chopped
  • 1 stalk of celery finely chopped
  • 1 tsp pepper
  • 1/4 cup of butter (softened)
  • 1/4 cup flour
  • 7 egg yolks
  • salt to taste
  • 2-3 cups cooked shredded chicken breast
  • cooked orzo 1 to 2 cups (add amount to your liking)

Direcciones

  1. In a lg pot mix chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion and celery and black pepper bring to a boil.
  2. Reduce heat to low and simmer for 30 mins. stirring occasionally.
  3. In a med bowl mix the very soft butter and flour with a whisk or fork until its smooth.
  4. While soup is simmering slowly add it to the broth whisking constantly till combined.simmer another 10-15mins.
  5. Meanwhile in a heat proof bowl whisk egg yolks until they turn pale in color.
  6. Gradually add a little of the hot soup into the yolks whisking constantly to temper the yolks.
  7. Then add the yolk mixture back into the pot to heat through stirring constantly.
  8. Add in the shredded chicken and orzo heat through
  9. Season with salt and pepper to taste.