![]() Follow the steps outlined in the recipe and you’ll be able to prevent that. The only thing you need to watch out for is that the egg yolks don’t curdle, which is something that will happen if you add them straight into hot liquid. Further, the starch from the orzo or rice helps stabilize the emulsion, creating a wonderfully smooth and silky texture.Īvgolemono is a simple soup to make. It can be eaten as a stand-alone sauce for dipping roasted vegetables and meats, as a sauce for pasta, or incorporated into other dishes, as in the case of this avgolemono soup, as a thickener. ![]() The egg yolk and lemon juice are mixed with broth and heated until thickened. Though the soup itself is called avgolemono, the name actually refers to a family of sauces that are made with egg yolk and lemon juice and is found in Greek, Sephardic Jewish, Jewish-Italian, Turkish, Arab, and Balkan cuisine. Known as Agristada, it was made by Jews in Iberia before their expulsion from Spain and the acidic component of choice at that time was either pomegranate juice, bitter orange, or verjuice. Where Did Avgolemono Originate?Īnd though most commonly associated with Greek cuisine, Avgolemono is actually of Sephardic Jewish origin. Avgolemono is commonly made with either rice or orzo, or other pastina (tiny pasta). This Avgolemono recipe is quick and easy to make and is Greek comfort food at its best!Īvgolemono is a traditional Greek chicken soup made that features a silken smooth broth made with egg yolk and lemon juice. You can use your choice of pasta or rice, chicken breast or rotisserie chicken, with equally delicious results. ![]() Avgolemono is a popular and traditional Greek lemon chicken soup that features a delightfully smooth, silky, and creamy texture without any use of cream. ![]()
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