Colder weather has finally rolled in and I decided a few weeks ago to make soup for dinner once a week this winter. And as I've been in the mood for Greek food lately, I recently made Avgolemono Soup -- a delicious lemony chicken soup with rice (although often made with orzo instead of rice). It was delicious and comforting, and not difficult to prepare, so I thought I'd share the recipe with you all.
As the recipe is pretty straight-forward, I don't need to say much in advance about it. The only thing you need to think about in advance is having the eggs at room temperature, which helps when tempering the sauce. An easy way to get your eggs to room temperature quickly is to submerge them in a bowl filled with warm tap water (not hot) for 5-10 minutes, or until they are no longer cold to the touch.
It seems appropriate to be fully transparent and let you know that as I am not Greek, I cannot vouch for the authenticity of this recipe. I can, however, vouch for the ease and deliciousness of it.
Give it a try and let me know what you think by clicking the button below.
Want to see my other recipes? Click here to see them all, in no particular order. But you can use the search bar if you are looking for something specific (i.e. dessert, chocolate, chicken, etc.)
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