Simple Way to Make Ultimate Avgolemono from Zakynthos

Avgolemono from Zakynthos. An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

In the island of Zakynthos, where my family comes from, avgolemono soup is a marker for many special occasions and celebrations throughout the year. Whereas in other parts of Greece Xmass. Avgolemono Soup Recipe (Greek Lemon Chicken Soup).

Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, avgolemono from zakynthos. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Avgolemono from Zakynthos is one of the most favored of recent trending foods in the world. It is simple, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Avgolemono from Zakynthos is something which I have loved my entire life.

An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.

To get started with this particular recipe, we have to first prepare a few components. You can have avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Avgolemono from Zakynthos:

1. {Make ready 1 of large bird (chicken, rooster or better turkey).
2. {Prepare 1 cup of rice for pilaf.
3. {Make ready 3 of lemons.
4. {Take 3 of eggs.
5. {Make ready 1 of little salt.
6. {Make ready of grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera).
7. {Take of plenty of pepper.

Avgolemono actually refers to a Greek sauce made from eggs, lemon, and Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup. Avgolemono (Greek: αυγολέμονο or αβγολέμονο) or egg-lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer. Avgolemono (av-go-lemon-o!) is an enriched, silky sauce made of egg yolk, lemon, and a broth of some sort.

Instructions to make Avgolemono from Zakynthos:

1. Boil the bird in a pot with slightly salted water that just covers it..
2. As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well..
3. Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly..
4. When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!.
5. Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup..
6. Serve with plenty of grated cheese and plenty of pepper..

Avgolemono, avgolémono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono (pronounced ahv-goh-LEH-moh-noh) is the Greek chicken soup for the soul. It is every yiayia & mama's answer to anything from the common cold, to a downtrodden spirit. Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. 'Kotosoupa Avgolemono' is a hearty and delicious classic Greek lemon chicken soup, bursting with 'Kotosoupa Avgolemono' is classic delicacy made basically with chicken, which is boiled until tender.

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