Food & Drink

What does Avgolemono mean?

By: Dylan KindlerUpdated: December 26, 2020

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Avgolemono, avgolémono (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.

So, what Rice do you use for avgolemono?

Ingredients In Avgolemono Soup
Vegetables – I used onions and carrots, you can also use a bit of celery if you want. Arborio Rice – this is an Italian short-grain rice. Chicken Broth – buy a good low sodium or no sodium added chicken broth, or make your own.

Secondly, what does avgolemono soup taste like?

Psst…
Avgolemono literally means egg-lemon. And that is precisely what this soup is. A simple concoction of flavors that is comfort food and healthy food all in one. All that lemony and chicken goodness soothes the tummy and the sniffles.

Can you reheat avgolemono soup?

The soup can be reheated successfully as long as you do it gently and don't bring it to a full boil. This avgolemono soup is a perfect way to bring a little Mediterranean sunshine into the darker months… The dish can be delicate, or hearty, depending on how much chicken and rice you add.

How long can you keep avgolemono soup?

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over low heat, making sure not to boil the soup.

Related

How do you pronounce Avgolemeno?

Avgolemono, pronounced ah-vo-le-mo-no (the “g” is there, but it's a lighter g… almost silent), refers to the tasty Greek sauce from which this chicken soup gets it's name. Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.

How do you pronounce Greek lemon soup?

Avgolemono, pronounced ah-vo-le-mo-no (the “g” is there, but it's a lighter g… almost silent), refers to the tasty Greek sauce from which this chicken soup gets it's name. Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.

Is Orzo a rice?

Orzo (/ˈ?ːrzo?, ˈ?ːrtso?/, Italian: [ˈ?rdzo]; from Italian for ''barley'', from Latin hordeum), also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain.

How do you temper an egg in soup?

Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper.

What is Horta?

Horta is a catch-all term for greens and horta vrasta means simply boiled greens. This recipe features dandelion greens (radikia in Greek) which are certainly very popular in Greek cooking as are their other green friends vleeta (amaranth), mustard greens and chicory.

How do you make chicken broth from scratch?

Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute.

How do you make chicken stock from scratch?

Instructions
  1. Place chicken carcass (including any wing bones or leg bones) into a large pot.
  2. Add celery, carrots, onion, pepper, parsley and pepper.
  3. Cover with water (about 8 - 9 cups) and season with salt to taste.
  4. Bring to a boil, then reduce heat to low.
  5. Store in an airtight container in fridge or freezer.

How much lemon juice is in a lemon?

There are 4 to 5 lemons in 1 pound. On average, one lemon has 2 tablespoons of lemon juice in it. One lemon also has 1 tablespoon of lemon zest in it. So if a recipe calls for the juice of 1 lemon you can substitute 2 tablespoons of bottled juice.

What is chicken soup base made of?

It is commercially available as a cube, powder, or as a paste. Chicken base is made by slow-simmering chicken bones and vegetables such as onions, garlic, celery, and carrots. Next, strain out the bones and vegetables from the chicken stock and simmer to reduce the remaining liquid by half.