Avgolemono is a traditional Greek soup which is made from chicken broth, egg-yolks, lemon juice and rice.
Avgolemono is also sometimes used as an egg-lemon sauce which goes with vegetables, dolma, artichokes, noisette or pork, but is less common in Cyprus.
Ingredients
Chicken broth with vegetables
Rice: ¾ cup per serving
Lemon juice
Egg-yolks
Salt and pepper: to taste
Cooking method
Prepare chicken broth with vegetables: you can add carrots, onions, celery and, of course, favorite spices. When broth is done, take the meat out and put it away (you will use it later), filter the liquid to get rid of vegetables and bring it to the boil again. Add rice and cook until a little overdone.
Squeeze one or two lemons in a bowl. Separate egg-yolks and whip them, gradually adding the lemon juice. Continue whipping, adding a little bit of hot soup (without rice). Then pour the egg-lemon mix into the pot with soup and bring it to the boil.
Serve with chicken meat and a cheese plate.
