Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, avgolemono from zakynthos. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Avgolemono from Zakynthos is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Avgolemono from Zakynthos is something that I’ve loved my entire life. They’re nice and they look wonderful.
An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Avgolemono from Zakynthos:
- Take 1 large bird (chicken, rooster or better turkey)
- Get 1 cup rice for pilaf
- Get 3 lemons
- Make ready 3 eggs
- Get 1 little salt
- Get grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
- Prepare plenty of pepper
Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. And avgolemono soup-which is traditionally made both with egg and lamb-was the centerpiece of I've searched for vegan avgolemono for a long time, and none of the recipes I've seen blown me away. Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer.
Steps to make Avgolemono from Zakynthos:
- Boil the bird in a pot with slightly salted water that just covers it.
- As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
- Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
- When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
- Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
- Serve with plenty of grated cheese and plenty of pepper.
Avgolemono (av-go-lemon-o!) is an enriched, silky sauce made of egg yolk, lemon, and a broth of some sort. Here, we bulk it up and turn it into a soup, complete with shredded chicken, lots of dill, and. An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon. Many avgolemono soups contain more eggs than I've used here, but as I've told you before, I like foods The recipe for this Slow Cooker Greek Lemon Chicken Soup Avgolemono is beyond easy. Avgolemono is an amazingly creamy Greek soup that is served by Greeks chilled in the summer and cooked with rice and dished up hot in the winter.
So that is going to wrap it up for this special food avgolemono from zakynthos recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
