6 cup chicken stock
1/3 cup rice, white
2 eggs
1/4 cup lemon juice
1/2 tsp salt
Directions
1. Bring the stock to a boil in a large saucepan.
2. Add the rice, cover and simmer over low heat for 20 minutes.
3. In a large mixing bowl, beat the eggs.
4. Whip the lemon juice into the eggs.
5. Constantly whip the lemon-egg mixture while you add 2 cups of the
hot stock, without rice.
6. Just before serving, and the egg, lemon and stock mixture to the
rest of the rice and chicken stock, whisking constantly while heating
the soup over a medium-low burner. Do not boil the soup or the eggs
will coagulate.
7. Add the salt.
8. Let the soup stand covered off the burner for 5 minutes.
Original recipe from "The Ultimate Soup Book"
Servings: 6 servings
Avgolemono Soup (Chicken-Lemon Soup) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the far past, at least as far back as ancient Egypt, and quite possibly further than that. Having said that, mostly, these old recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. Additionally, he recounts how the Roman cooks used many aromatic flavors, including a few you will know for example basil, mint and parsley. Moving our culinary historical trip onwards, we have two recipe books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the upper classes of that period. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cookery, the majority of which still exist in private collections. Over the following few centuries, the rich families of Wesstern Europe competed to offer the most exotic meals, and because of this the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. When we get to the 1900s, cooking publications are in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Avgolemono Soup (Chicken Lemon Soup) recipe.
