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Egg-lemon soup

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2943
Printed Date: 26 March 2026 at 19:33


Topic: Egg-lemon soup
Posted By: Melissa Mead
Subject: Egg-lemon soup
Date Posted: 07 December 2012 at 19:49
Has anyone here made this? I had it in a Greek restaurant months ago, and it was some of the best soup I've ever had.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Replies:
Posted By: Margi Cintrano
Date Posted: 07 December 2012 at 23:57
Melissa: It is called Avgolemono. It is prepared in uncountable versions, each Greek tavern And Family preparing it a bit different. In Greece it is often used as A Sauce. One off top of head version:   2 eggs, six tblsps squeezed fresh lemon juice; salt and pepper; rice optional to add to the broth and chicken broth 1,5 litres are often incorporated and few threads saffron. Good idea ! Hope this assists. On Saturday I could post a classic recipe for you as we lived in Greece back in early 90s. Tonite we are off to Scattomato, Checkmate our fave Sardinian Italian regional restaurant to celebrate my big five 0 ! Have lovely wkend. Margi   

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 08 December 2012 at 06:49
Thank you! Have a great birthday!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Souvlaki
Date Posted: 20 March 2013 at 11:01
Margi and Melissa....is that soup called giouvarlakia?
Is it a rice and minced meat meatballs soup boiled with fresh dill and then you prepare the avgolemono sauce? 

If yes i would be happy to share the recipe with you 

Posted By: Margi Cintrano
Date Posted: 20 March 2013 at 11:34
Souvlaki. I would be most grateful if you would please post your recipe in a new thread. Thanks in advance. Always. Mare.

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 20 March 2013 at 13:34
The one I had didn't have meatballs, but yours sounds delicious!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Melissa Mead
Date Posted: 06 April 2013 at 12:02
Culinary achievement unlocked: Tempering eggs. I have now made egg-lemon soup (With duck eggs.) Not quite as good as the stuff at Athos, but not bad for a first try!

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Margi Cintrano
Date Posted: 06 April 2013 at 13:41
Melissa,
 
This is wonderful news.
 
Have you followed Souvlaki´s recipe ?
 
Have nice wkend,
Margaux.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Melissa Mead
Date Posted: 06 April 2013 at 16:15
No, this was just a very basic one using just lemon juice, eggs, chicken stock, and leftover rice. I wanted to make sure I could temper an egg successfully before I risked wasting a lot of ingredients. I did add some dill and crushed garlic once nothing appeared to be turning into scrambled eggs, though.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: Margi Cintrano
Date Posted: 06 April 2013 at 16:48
Sounds nice Melissa.
 
Good advice there ...
 
Have nice wkend.
Margaux.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: TasunkaWitko
Date Posted: 08 April 2013 at 09:45
Congratulations, Melissa!
 
I tried egg-tempuring for the first time also this weekend while making http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html" rel="nofollow - Bergensk fiskesuppe , and was pretty anxious about doing it right. I was careful, and it worked perfectly. This greek dish, with beef meatballs, is definitely on my list for sometime this summer.


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