4 cup chicken stock
1/4 cup uncooked rice
1 egg yolk
1/2 lemon, juice only
Directions
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
Servings: 4 servings
Avgolemono (Greek Egg & Lemon Soup) Recipe brought to you by Recipe Ideas
Categories: Egg; Fruit; Soup
The History of Recipes
Food historians have traced the existance of recipes far back into the distant past, at least as far back as early Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius tells us how the early Romans made use of many different spices, including some that we all recognise for example thyme, fennel and dill. During the succeeding few hundred years, the families of Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. By the arrival of the 1900s, cookbooks were in great demand, mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Avgolemono (Greek Egg & Lemon Soup) recipe.
