4 cup chicken stock
1 each tb fresh lemon juice
1/4 tsp lemon zest
1/2 cup brown rice, cooked
4 large egg yolks, slightly beaten
1 black pepper, fresh ground
1 nutmeg, ground
Directions
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and
zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of
stock into egg yolks, then quickly whisk mixture back into stock.
Heat gently, stirring occasionally, until steaming, 2-3 min. Pour
into serving bowls and sprinkle with pepper and nutmeg if desired.
Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo,
7/28/95
Servings: 4 servings
Avgolemono Soup (Greek Chicken-Lemon Soup) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
We are able to follow the history of meal recipes far back into ancient history, at least as far as the ancient Egyptians, and potentially, even further back. Having said that, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of many different aromatic flavors, including many that are still in use today such as bay, fennel and dill. During the following few hundred years, the rich and powerful families of the West competed with each other to serve the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookery books were in high demand, mostly due to higher levels of literacy, people having increased spare time and having more money. The arrival of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Avgolemono Soup (Greek Chicken Lemon Soup) recipe.
