How to Make Avgolemono
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- Опубликовано: 27 июн 2019
- Bridget shows Julia how to make comforting creamy Avgolemono soup.
Get the recipe for Avgolemono: cooks.io/2WtwTre
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I made this soup for 30 years +, not like this but I will try your recipe, looks so good. Even at 87 I learned something new. Thank you!
Did you try it?
How do you make yours? It will be our secret 😉💖
@@artistaloca4 exactly what i was thinking.
My mom has pancreatic cancer and this recipe has been a godsend. Thank you! She’s had difficulty with food aversion and taste change. Being cachectic, sour foods high in protein has helped. I blended half the chicken to sneak in nutrition and added an extra egg to sneak in nutrition. Thank you!
Eating this right now! Hello from Cyprus
I came here for the odd name and I'm leaving with a new craving. Thanks, ladies! Looks scrumptious!
Greek food is just magical
I love the smart cooking techniques these women provide. My favorite part of these videos is the recap at the end. So well presented.
Couldn’t have said it better ^
I made it with orzo but I used your cooked rice/egg mixture. It works! Loved it! Thank you
SOOOOOOOO good! I made this recipe for a family member who ADORES avgolemono and they adored it! It was pretty simple to make too.
I haven't had good Avgolemono soup since I worked in a Greek restaurant in 1981. I'm so excited to try this!
Yummy! Our favorite comfort food. Great in the winter yet light and bright enough year round 😋
I LOVE WATCHING YOU TWO!!! So clearly stated. I'm an Organic Chemist, but food chemistry was always my hobby and interest....your little chem lesson aside, was perfect and fun to watch. Thank you!
Never heard of this soup.. Sounds and looks yummy...
The number one Greek Soup!
I've made a version of this several times from a recipe just called lemon chicken orzo soup, but it uses the actual tempering of the egg and lemon mixture. You sautee an onion, garlic and some carrots until fragrant, then add chicken stock, bring to a boil, add the orzo. Whisk together eggs and lemon juice and slowly add hot broth from the pot into the eggs, constantly whisking. With zero experience performing this technique, I've nailed it probably close to 10 times now; it's really not as scary as people make it out to be! Just constantly whisk, only add a ladle at a time, and once it's warm, slowly pour it into your pot while constantly stirring. Somewhat labor intensive I suppose but the result is a PERFECT velvety smooth soup!
Much easier than my other recipes and more importantly, the family loved it. Thanks so much!
I'm trying this later this week for my birthday. 😊 Perfect summer soup!
I love these ladies. Fun & educational.
fabulous. I love the tweaks but you’ve also managed to stay true to its simplicity.
Yum! I love this soup! I'm excited to try this recipe.
I love you guys!!! I love how you tell us the science behind your conclusion.
Thanks love these recipe videos
Looks like a good reason to throw a whole chicken in my electric pressure cooker. YOUR method looks foolproof ✅ I hope I end up in the same place. You’re an inspiration! Thank you 🙏
That's how I always do it, throw in a whole chicken with water shredded onion and some lemon in the electric pressure cooker for 40 minutes, makes simultaneously heavenly broth and soft chicken
Made this recipe and it is wonderful. Perfect.
I totally enjoyed this video. You both worked well together to educate us on the process and proper steps to take to achieve the best results TY for sharing
This looks like next week’s soup night. Mouth watering
Love all the flavors...chicken rice lemon yum
Fellow Weight Watchers, this soup is only 4 points on Blue! Usually I have to make a bunch of substitutions to recipes, but this one is fantastically low fat.
Would this trick work with Orzo?
If you make this, make sure to not mix the egg mixture until youre ready to use it. It'll clump up if it sits
Agreed! I made this dish for the first time and also had the egg/rice mixture thicken on me while waiting for the soup to reheat. Another approach is to let the cup of rice cool off before adding the egg. Otherwise the dish prep went well and I enjoyed eating it.
Great video ty
I made this for the first tonight and OMG! It's delicious!
Thst rice egg tempering technique is smart
Agreed. A game changer.
Avgolemono is one of my favorite soups. The tip about the rice is cool, though I don’t know if I have enough of an issue with curdling to justify having to wash my blender. Avgolemono is such a great week night soup, and it’s a great use for left over Thanksgiving turkey!
I use an immersion blender and a deep jar (one of those Ziploc storage jars works well) instead of getting the whole blender dirty.
I use an immersion blender in a metal bowl.
best soup ever
Now that looks like a nice soup /dinner
That looks delicious, winning!!!
Good one Guys!!! 👍
Thank you so so much my darlings. I can make and I can eat. I feel special. 🌹🙏🌹🙏❤❤
Hey, that's the pepper grinder I have. I feel like a star!
I LOVE YOU GALS!
Happy Thanksgiving Thelma and Louise ✨🌡️🌾🦃❄️✨
جميلة الوصفة
I ate this many times in Cyprus over the years, rice was never used! It was always Orzo. Pasta rice?
Oh well, I’m sure your soup tastes good. Thank you.
I start by sautéing onions and garlic in a bit of butter and olive oil, and once they’re lightly golden brown, I deglaze with some white wine-changes your life, I promise. I’m definitely going to try that cooked rice and egg hack though; that’s brilliant!
YES
thanks Ladies :)
Best cold cure ever
Wow I fancy myself a rather die hard home cook. I have never heard of the soup in my life! I can’t wait to try it. Plus I am always looking for recipes to put diesel in. The fresh market sells such a large beautiful bouquet of organic deal for a inexpensive price. I make cheddar deal scones but I always have some left over. This is going to be perfect!
Take care with that organic deal too!
Jane Ryan-Douglas haha that’s not what I said I said Dill.
765respect I hear yeah. The chemicals are using in organic mass farming are probably worse than other chemicals that are in non organic farming
The actual avgolemono prayer is much funnier.
First off shout out to my fellow Greeks (my dad is off the boat from Mathraki) I have a cheat version that I make all the time in about half an hour. Goya chicken cubes, Goya medium grain rice, cubed chicken boobs with lots of salt and Trader Joe’s 21 seasoning salute cooked in a cast iron skillet with a good amount of EVOO, 4 whole large eggs, 1/4 cup of lemon juice.
I buy a couple of roasted chickens, strip the meat off the bones not too aggressively (leave a little on, including the wings), reserve the meat, and then blast the carcasses in my pressure cooker for 40 minutes in 3-4 quarts of water, with an onion roughly chopped, a few sticks of chopped celery (or some celery salt and celery seed if I'm out of celery), a little garlic, a bay leaf, some peppercorns, and a shot of soy sauce. The perfect base. Then I make the rice in the stock, and once that's cooked I remove some rice as they show here to add to the egg/lemon juice mixture, add back in the shredded meat and return to a boil, puree the egg/juice/rice mix add it back in and stir. I prefer using parsley to dill, although I like dill as well.
Try shredding chicken and such in a stand mixer with the paddle attachment
I've been making this for 4 years, but not this way. I've been to restaurants where "lemon rice/chicken lemon rice soup" was served and the eggs had curdled. YUCK! Thanks for this recipe!!!
Greeks everywhere: Aman! you butchered a simple and easy recipe . Oh well
I am Greek we never do this to our soups
Does this soup reheat well the next day?
The soup looks really good. I have a question. Why didn't you use a cutting board that could be easily washed after using it to cut the raw chicken up? I know that bamboo cutting boards have a grain that is very tight, but a regular wood board has a grain that is less tight. Can a standard board be used with chicken, washed and then be completely safe to use for other purposes?
New England clam chowder please!!!
is this demos's soup?
How did they get cooked rice out of the soup???
I bet 200 bucks someone will say this is not real avgolemono.
Guess I owe you 200 then cause in my knowledge Augolemono is not a dish on it's own
Other than that what is your opinion of how they did it?
E FUDD I don’t think my yaiya would take so many steps.
Your on
@@crimsonfury949 they mention that. they wanted to create a soup that was its own meal
Would crushing the peppercorns and Julianne the lemon peel make more of a difference?
That's a good idea. I would think it would insure that you'd get lots of flavor through the cheesecloth.
@@donnacaron9312 You might get a little too much pepper flavor. Avgolemono is best I think when it's just the flavor of the chicken, the lemons, some salt and maybe one other spice (I use parsley). I've tried it with other spices, but I find they detract from the chicken flavor.
Hello
Greeks in the comment section being like wtf..
All the “my Yia Yia didn’t do it this way.” They are trying to suggest a different way that might be helpful
Can the leftovers of this soup be frozen?
I would really, really discourage it-somehow, the texture of the rice is ruined in a freezer. If you want to make extra, by all means do, just leave off the rice-freeze the chicken / broth mixture-then add cooked rice once you defrost it.
I followed this recipe TO THE LETTER many times but it never comes out as thick and creamy as shown. WTF??
i am gona make it on friday, but of course NOT long grain rice, italian instead , thank you ladies
❤
ATK staff, is using chicken stock made with bone an option?
Simple bone broth wouldn't be enough for this soup. But if you made a stock with bones, meat and skin, that would be fine.
Throw in spinach or kale for more nutrition and nice color addition too.
Everybody take cover! Here come the Italian food police!!!
It's Greek
Jane Ryan-Douglas, actually you’re not wrong. Avgolemono is simply the egg and lemon emulsion that’s added to the soup. It’s also the basis for sauces and other dishes. 💯
Rice and egg in a blender? My Yiayia or my thea's don't do that!
This was a bit different than the traditional Greek Avgolemono
It’s supposed to be different. We can be open minded to new things.
Suprized you are not using a Vitamix.
They are using their top medium priced blender which is a Breville reviewed June 18.
It's av-gow-luh-MAA-no with emphasis on MAA.
ΓΕΙΑ ΣOY ΩΡΕ ΠΑΤΡΙΔΑ!! :D
Sopa du macaco?
🌟🌟🌟🌟🌟
I do this very differently. I saute garlic and oil throw in a head of clean chopped escarole, add chicken stock to cover. Then in a large bowl I mix egg, white wine, lemon and chicken broth and whip together. I cool the soup. I do the temper. I add the mixture from the bowl and keep stirring like I'm making pudding and then slowly bring it back up to temp. Sometimes I make small meatballs with a touch of cinnamon. I have to be honest I didn't like the use of the rice. I make a keto friendly soup.
Nice soup but this is not our traditional avgolemono for sure . Good morning from Greece .
I am not from Greece but grew up with many Greek friends, I agree with you, this is not the true Aveglemino.
@@vangogo6819 who cares? There isn't a recipe on earth that cannot be improved upon.
@@SuzanneBaruch True, but no need to be rude about it.
@@SuzanneBaruch right or bastardized.
Please Sausage gravy and biscuits! I want to see how yall bring it to uncharted territory!
Easy soup ... turn to be so complicated... God help us all 🤪🤪🤪
Love those new techniques. I kinda want to see some sliced up carrots in there. The added color would be nice.
needs to be the original way which super simple.Boil whole chicken(cooks chicken and makes the stock at same time)
DILL?????
This is Chicken soup with extra steps...
黑暗料理
I really like ATK, but, they often veer too far from the authentic recipe, and the cultural aspect is lost for me. This is cool, but, I’m gonna stick with the traditional Greek recipe.
Never trust a recipe where you can't even pronounce the soup correctly
So what is the difference in a cachet and a sachet ? Or these are just Canadian thingies - cach-eh and sach-eh ?! Or maybe they are little cache-ettes and sack-ettes ?
cachet means prestige. sachet is a little bag of scented /automatic things; for a drawer or closet or to add flavor to food.
they should be using a stick blender and blending the eggs and lemon juice while slowly adding the broth from the pot to temp the eggs
Did you not even bother to watch the video? They explain why they're not tempering the eggs. I've never had a problem with this, but some people do -- and for those people, this is a good alternative.
Not a lemon fan in savory foods.
It really does go well in this soup.
Then you should not make this.
I grew up with it, but when you think about it, lemon in soup sounds weird. It’s actually light and very good
Can't even pronounce it
the way the pronounce it makes me feel sick
So many butt hurt complainers here
What the ???? .... how do you say that Ugly Lemono ? or should it just be French or Italian saucy chicken and rice ?
Actually, it's Greek! And it's delicious.
John Lord it’s a Greek soup. “Avgo” means egg and “lemoni” is lemon, so the words are conjugated to make the word Avgolemono, which is a lemon-egg soup. My mom makes it often, and it makes a very comforting chicken rice soup or a meatball soup.
@@thenieeeee My Norwegian mother made it for us ... not sure when and where some Greeks got lost and wandered all the way to Oslo ! So the next question is ... those God-awful fish-eye ball sized rice porridges ... also Greek ?
Ugly Lemono, haha! Love hearing ppl mispronouncing foreign languages, so funny. I think I should call this soupa ugly lemono from now on but it is too delicious to call it that.
@@johnlord8337 Haha no clue about the rice porridges!
That is not how you’re supposed to make this....you’re supposed to just use the chicken you used to make the broth with, until the meat starts practically falling off the bones. You would never cook and shred separate chicken!
Chicken you've made broth with is dry and flavorless. I've made avgolemono with broth chicken and it's not very good.
I've also boiled a chicken, used the meat to make the avgolemono and the carcass to make stock. Better - at least the meat isn't dried out and flavorless - but not wonderful. This poaching technique would clearly make a more flavorful, tender dish.
The best avgolemono I've had was made with a succulent roasted chicken - I stripped the easily-removed meat from the carcass, not bothering with things like the wings, then threw the rest of it into a pressure cooker and blasted it for 40 minutes with 3 quarts of water to make stock. Cooked the rice in that, removed some and blended it with the eggs and lemon juice, added back the roasted chicken meat and brought to a boil, then mixed in the rice/eggs/juice puree. Perfect. Makes a ton, too.
Bleh, no. Have you eaten the chicken after making a good stock? I’m talking about the kind of stock where the bones fall apart? If you do, the chicken has a terrible texture and no flavor. It’s kind of sandy. Poaching some chicken and adding it in later is a very good move for tasty chicken. But you do you!