Soup is perhaps one of culinary preparations best adapted to human needs and the environment that the Mediterranean area has given us. So it is, without a doubt, especially mentioned for its versatility and reliability over many years of living and survival food. In Greek cuisine, the guarantor of the cross between Western and Eastern cuisine, avgolemono soup is one of the most typical dishes or one of the preparations most served as a started in festive meals. The term avgolemono (prepared by mixing egg and lemon) defines both a soup and a sauce, depending on how it is used and the ingredients used for the broth, either vegetable, fish or chicken, the most common meat. It can be served as a sauce to accompany rice, pasta, stews or roast rolls and traditional vegetable rolls called dolma. The egg serves precisely to thicken the broth and give more taste to the dish while providing enough nutritional value to make it a good consistent food choice. It seems that the avgolemono soup has its counterparts in several countries of Arabic culture such as Egypt or Turkey, where it is known as Shurba bi-l-tarbiya i Terbiye o Beida bilemoune respectively. Although Greek cuisine is based on simplicity and perfect combinations of fresh Mediterranean food items, the exoticism of some of these dishes reveals the Turkish influences thanks to its privileged geographical position.<\/p>\n
4 people<\/p>\n
1 kg chicken
\n\t\t\t\t\t\t3 medium carrots
\n\t\t\t\t\t\t2 medium onions
\n\t\t\t\t\t\t2 sticks of celery
\n\t\t\t\t\t\t6 peppercorns
\n\t\t\t\t\t\t1 bay leaf
\n\t\t\t\t\t\t2 1\/2 liter water
\n\t\t\t\t\t\t salt<\/p>\n
\t\t\t\t\t\t2 eggs
\n\t\t\t\t\t\t the juice of 1 lemon\n\t\t\t\t\t\t<\/p>\n
Clean the chicken and cut into pieces. Peel the carrots and onions. Wash and chop the celery. Arrange chicken in a wide saucepan, cover with water and add the vegetables, peppercorns, bay leaf and a pinch of salt.
\nBring to a boil, removing the foam that forms on the surface until the broth is clear.
\nCover and simmer for about an hour.
\nRemove the chicken and strain the broth through a fine sieve and discard the vegetables.
\nShred the chicken meat, add it to the broth and simmer for 8 minutes.
\nJust before serving, whisk the eggs with a tablespoon of cold water for 2 minutes. Add the lemon juice and continue beating for 1 minute or more.
\nSlowly add tablespoons of this sauce to the broth, which should be hot but not boiling. Stir vigorously while adding the sauce until the soup thickens.
\nRemove the soup from the heat immediately and serve hot.
\nAvgolemono sauce is also used in the preparation of fish, stuffed vegetables and meat stews.<\/p>\n","protected":false},"author":2,"featured_media":1011,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1013","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/1013\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=1013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1011\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=1013"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}