Mamas Soup

When you think of your favorite dish you more than likely have certain memories attached to it. Memories of other times you’ve had that particular dish, memories of the people and places you shared that meal with that will from then on hold a special place in your heart. For me that one dish is ‘Greek Soup’ or Avgolemeno, served with hot crusty slices of bread with butter melted between the slices and a nice green salad. This recipe has been passed down from generation to generation on my mother’s side. I remember sitting at home surrounded by family at the table as a child and teen. It was a comfort food that was hearty yet light. I remember watching my mother adding cracked pepper and tempering and adding the egg whites. I remember my niece having her first bowl, which had been made with less lemon incase it was to strong for her, which I guess it wasn’t since she decided my bowl tasted better.

Here below is a copy of the recipe my mother sent my second oldest brother.

GREEK LEMON EGG SOUP

Avgolemono

[Ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw]

Recipe Created by MABIA and GINNYA (Mother to you)

CHICKEN - 1 Whole

RICE - somewhere around two cups or so… (Remember 1 cup makes a lot.)

6 to 8 EGGS (Depends on size of eggs and amount of broth).

3 LEMONS – approximately 1 cup of juice, (some lemons are juicer than others.)

SALT & PEPPER to taste, (NOT salty like your turkey croquettes!!!)

First wash the CHICKEN, (and get the paper out of the center). You take a nice size pot (like I used to make it in), put the CHICKEN in it and cover with water (it will probably float some), sprinkle with SALT and PEPPER, (Remember not too much!!!). Cover or not, and bring to a BOIL, then SIMMER for at least an hour or hour and a half depending on the size, until done.

While the CHICKEN is cooking juice the lemons and strain the pulp and seeds out of the juice. (I usually put one cup in at least a 2 cup – measuring cup). This is because when the Chicken is done you add at least 1 cup of the broth to the measuring cup with the lemon juice in it. (John always adds more lemon at the table. He would say I don’t make it right, the way he does! But, he asked me for my recipe! He still doesn’t have it. Are you asking for it for him?)

When the CHICKEN is done remove it from the broth and put it on a platter to cool and lightly sprinkle with salt. I usually nibble on the chicken, because I get hungry waiting for dinner to cook. You can serve the CHICKEN as is with dinner or you can debone the chicken when it is cool use and use it in salads or sandwiches later.

After you remove the CHICKEN from the broth, take at least one cup of broth out, depending on the size of your measuring cup and add to the strained LEMON JUICE, set aside on the window sill to cool. Then add the RICE, depending on how much broth you have, don’t forget it swells. (Somewhere I wrote it down when I was 20 years old. Actually, I turned it in as technical writing assignment and got an “A”. My Professor thought it was such a good paper he handed it around to his classes for the students to view.

Now, here is the tricky part. When the RICE is about done separate the EGG YOLKS from the WHITES. The EGG-YOLKS can go in a regular size bowl, but the EGG-WHITES must go into a large bowl so they can be WHIPPED to soft-medium stiff peaks, (Not to stiff!)

When the EGG-WHITES are soft peaked gradually add the EGG-YOLKS add/fold a little into the cooled LEMON-BROTH, (this is called tempering). Next, fold the LEMON-BROTH gently into the EGG-WHITES, with a slow stream. BUT, not to slow!

At this time the RICE should be done. Immediately take a couple cups of HOT BROTH and temper it into the EGG-WHITE-LEMON mixture streaming slowly and folding it in, not stirring, but gently folding, but not too much. You do not want to remove too much of the air out.

At once add this mixture, again slowly, but not too slowly, into the BROTH and RICE mixture. SALT and PEPPER, (KEEPING IN MIND that you do not want to over spice. Though, the salt will add to the sourness.) Although, it is better to let everyone decide this for themselves and you can serve with slices or wedges of LEMON. SERVE with warm crispy French and or Sour Dough bread, butter and feta cheese, plus a green salad with an oil and vinegar dressing.

SIMMER very gently over a low flame for about 10 minutes and let rest for about 5 minutes before serving. During this time set the table and have a glass of wine, you deserve it.