1 ingredients
1 frying chicken, whole
4 1/2 qt water
1 salt to taste
2 cup rice (uncooked)
1 lemon juice from 3 lemons
5 eggs
1 salt and pepper
1 directions
A Recipe for
Athens Market's Avgolemono Soup (Egg Lemon So
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
The belly rules the mind. |
| Spanish Proverb |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This Recipe for Athens Market's Avgolemono Soup (Egg Lemon So is one of thousands in the Recipes-to-go Egg Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
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Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
This is a recipe for Athens Market's Avgolemono Soup (Egg Lemon So from the recipe cookbook of Recipes-to-go (Egg)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Food Tip |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Place chicken, water, and desired amount of salt in heavy pot. Bring
to boil. Reduce heat and simmer for approximately 1 1/2 to 2 hours,
skimming foam off top as necessary. Add more water, as necessary, so
you will end up with 3 quarts of chicken stock. Remove chicken and
set aside for later use. Strain chicken stock into clean saucepan,
reserving 3 cups. Bring stock in saucepan to boil. Add rice and bring
back to boil. Reduce heat and simmer for 30 minutes or until rice is
soft. In a large measuring cup, place lemon juice with one cup of
reserved chicken stock. Set aside. In large mixing bowl beat eggs on
high speed for 4 minutes. Reduce speed to medium and continue beating
while you slowly add lemon juice and stock mixture. Into same
mixture, pour 2 cups of reserved chicken stock slowly, while
continuously mixing. Turn mixer off. Pour egg and lemon mixture
slowly into saucepan of rice and stock, stirring continually.
Continue to stir for one minute while soup cooks. Remove from heat.
Salt and pepper to taste. Serve hot. NOTE: You can chop up the cooked
chicken into small chunks and add it to the soup. Or use the chicken
to make chicken salad, sandwiches, etc. Courtesy of Shareware RECIPE
CLIPPER 1.0
Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or
rec.food.cooking
Serves: 1
Athens Market's Avgolemono Soup (Egg Lemon So Recipe brought to you by Recipes To-Go