T’IS THE SEASON TO EAT SOOUUP! falalalala lalalala♪♪♪

With the cold settling in and the wind acting like TAZ from the looney tunes, nothing better than a soup to keep you warm.

I bet we all have that one dish that we love so much. We wouldn’t mind having it for breakfast, lunch and dinner; Hell you would even have it as a snack!

Mine is a chicken soup that my grandma used to make. AVGHOLEMONO (αβγο- λεμονο) which comes from the greek words avgha (αβγά) meaning eggs and lemoni  (λεμόνι) meaning lemon! Can someone hand me a tissue please, I’m drooling here!

What I like about this soup is that not only does it comfort your soul but it also tastes amazing! Thank you lemon 😍

I won’t keep you long, here is the how to:

You will need:

  1. 1L of water
  2. 2 cinnamon sticks
  3. A couple of bay leaves
  4. 1 onion
  5. 6 chicken drumsticks with their skin 
  6. Salt and black pepper 
  7. 1 egg
  8. 1 lemon
  9. 1/2 a cup of vermicelli

In a deep pot, put together: 

  • 1L of water
  • 2 cinnamon sticks
  • A couple of bay leaves 
  • The onion
  • 6 chicken drumsticks with their skin
  • Salt and black pepper

You will know it is done when the chicken floats to the surface and clear juice runs out when you stab it with a fork! Poor thing boiling it wasn’t enough, you had to stab it too! 😔

Once you’ve reached that point remove the chicken and strain the chicken broth.

In a separate dish, whisk together the juice of one lemon with one whole egg

I have to say that I like things extra lemony so eventhough the recipe calls for 1 lemon and 1 egg per Litre of broth, I actually put 3 lemons!

With a ladle, gradually add chicken broth into the lemon/egg mix while whisking. You want the temperature of the lemony mix to be the same as the broth.

One way to know whether you have reached the desired temperature is to stick your finger in the broth and then in the mix. If it burns just as much, you are there!

Next, dump the whole thing into the pot with the remaining broth and add about 1/2 a cup of vermicelli. IF you ran out of vermicelli or don’t use it to begin with, it’s ok, you can replace it with rice.

Set it to simmer on low heat for about 7 min.
In the meantime, remove the skin and bones from the chicken 

You can either leave them on the side or add them to the soup. The choice is completely  yours.

Before serving, let the soup cool down a bit so that you really taste and enjoy the flavors, rather than just having something hot in your mouth.

Don’t worry if it looks like this when you lift the lid. I asked my grandma and she said that I might have added more water than needed (I actually had more than 1 L of water so that explains it!) To prevent this, stick to the 1/1/1 ratio!

Just give it a little twirl with the ladle and it’s all good.

Bon appétit les petits!

Ps. seeing that I had more water I need to add another egg and more lemon. In general it tasted good!

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2 thoughts on “T’IS THE SEASON TO EAT SOOUUP! falalalala lalalala♪♪♪

  1. one of my favorite soups!! I recommend it!!
    And clearly explained, too
    Although I would use a ladle rather than a spatula to pour the broth on the egg/lemon mix.
    delicious soup all the same.

    Liked by 1 person

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