AVGOLEMONO IS A GREEK EGG AND LEMON JUICE MIXTURE ENJOY DAN

AVGOLEMONO SOUP (A GREK SOUP) by CHEF DAN


serves 30-40



INGREDIENTS:



22 cups chicken broth

4 whole chickens

10 cups rice or orzo

1/4 cup lemon pepper

1/4 cup lemon juice

12 eggs, seperated

salt and pepper to taste



DIRECTIONS:

1.pre-heat over to 375 degrees. Coat whole chickens with lemon pepper and place on baking pan and bake for 1-1/4 hours.

2.Allow to cool slightly and cut into bite size pieces.

3.Broth to a boil.

4.Stir in rice or pasta and salt.

5.Bring to boil, cover and simmer for about 25 minutes.

6.Add the chicken to the simmering soup when the rice is done.

7.Beat the egg whits throughly in a mixer or with a whisk.

8.When the egg whits are stiff and frothy add the yokes and beat until blended.

9.Add lemon juice to the eggs and stir just until combined.

10.Gently spoon two ladles off the soup into the egg mixture to temper the eggs.

11.YOU DON'T WANT THEM TO COOK.

12.Pour the egg mixture back into the soup and stir gently.

13.The soup will be frothy on the top.



ENJOY DAN: hallelujah