Last night I had a delicious bowl of Avgolemono at a fancy Greek restaurant in Manhattan. Unlike most restaurant food, this was something I felt I could reproduce without too much trouble. So I did, and if anything mine was even better!
- 1 large onion
- 1/2 tsp black peppercorns (about 10)
- 1/2 teaspoon coriander seeds
- About 4 lbs of chicken/turkey bones/parts (carcass, wingtip so, necks, tail, etc)
- 8 cups cold water
- 2 carrots
- 1/3 cup uncooked white rice
- 2 eggs
- Juice of 1 lemon
- Salt and pepper
- Fresh dill for garnish
- Add meat, vegetables, and seasonings to pressure pot with 8 cups of water.
- Bring to boil on medium heat and cook for about 45 minutes.
- Strain broth into saucepan.
- Add rice to pot and cook for about 7 minutes.
- Shred/chop meat and carrots.
- While rice is cooking, whisk eggs and lemon juice in small bowl.
- Add a ladleful of broth to the egg-lemon mixture to temper it, stir to prevent it from clumping.
- Add warm egg mixture to pot in a thin stream while stirring.
- In each bowl, add about 1/2 cup chicken, then ladle in soup, and garnish with fresh dill.
I used raw turkey carcass, bones, and tail. Made a nice rich broth, and had enough meat left on to both flavour the soup and serve with it to make it a full meal. A whole chicken would work fine too, and will yield plenty of meat to use for other purposes.
Below are the pictures from last night’s $10 bowl and tonight’s homemade.