Avgolemono Soup (Lemon) Recipe

Ingredients

2 cup milk
2 tbsp cornstarch
6 each egg yolks, beaten
2 qt basic chicken stock
1/2 cup long grain rice
1/2 each stick butter 1/8 lb
1 each chopped parsley to taste
1 cup fresh lemon juice
1 each grated lemon peel (optional)
1 each salt and pepper


Directions

Stir the milk and cornstarch together and beat in the egg yolks. Set
aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring
carefully. Continue to cook for a moment until all thickens. Remove
from the heat again and add the butter, chopped parsley, and lemon
juice. You may wish to add some grated lemon peel as well.


Servings: 10 servings

 

 

Avgolemono Soup (Lemon) Recipe brought to you by Recipe Ideas


Categories: Fruit; Soup


The History of Recipes

We are able to follow the history of written recipes back into the distant past, in truth as far back into history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.

Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also describes how the ancient Romans used a wide range of herbs, including a few that will be familiar to modern chefs like basil, mint and parsley.

During the following few hundred years, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them.

By the time we get to the 1900s, recipe books are increasing in popularity due to more people being able to read, people having increased spare time and having more disposable income.

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We hope you enjoy this Avgolemono Soup (Lemon) recipe.

 


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