Tuesday, February 2, 2010


Green Lemon Chicken Soup is my daughter, Melissa's favorite soup. The soup's formal name is Augolemono, I assume that is Greek and therefore not easy to pronounce.
When we lived in the village of Oberursel, Germany at to foot of the Taunus Mountains, Melissa was 7 or 8 years old and loved to go to the top of the Taunus and eat in the restaurant at the ski resort. One of the soups they served was chicken with egg (Huhnsuppa mit Ei) or something like that . This recipe is close. My uncle Harry from Kentucky was quite the gourmet and in a men's cooking group. I found the recipe in a cookbook this group put together.

Chicken Soup with Egg

12 cups chicken stock (homemade is the best, but store bought will work)
1/2 cup white rice
4 eggs
Juiced of 4 lemons
Grated zest of 2 of the lemons
Bring chicken stock to a boil. Gradually add rice and slowly cook for about 30 minutes or until it is very soft.
Separate the egg whites and the yellows. Mix the egg yokes with lemon juice and zest. *
Slowly stir 2 cups of hot chicken stock into egg and lemon mixture. Pour this slowly into the hot stock, stirring rapidly to prevent curdling.
Beat egg whites until they are stiff, but not dry. Fold into the soup. Let stand for 5 minutes before serving.
My preferred method is to beat the eggs, without separating, with the lemon juice and zest, then mix with hot soup, and beat into the soup. There my be some bits of cooked white.
I sometimes add a cup or so of cubed chicken breasts. This makes a hardier soup.

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