Thanks. I guess I won’t make big batches. I’ve never had this soup and we have a very prolific lemon tree and are always looking for other ways to use them.
Another Greek Marvel. . .Avgolemono!
- Thread starter BandCollector
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You my friend are very lucky. . .Lemon trees don't do well here in Pennsylvania.
John
Thank you I appreciate it, It's taken me awhile to get over the loss of Maverick. I never hunted with the two dogs in the avatar. The Weimaraner on the left Remy just turned 8, she's as lazy as the day is long. She's great to walk off leash with and she's a natural pointer, although I don't push her much anymore after she had TPLO surgery on her leg last year.
We got another gsp, Enzo, who just turned 1yr this past week. I've introduced him to the wing and have him pointing. Great dog but a total 180 from my other one, he's frickin' nuts!
xray
LOL! They all have different personalties.
My first dog was a German Shorthaired Pointer. She and her sister Gretel (who was owned by my best friend) were a great tandem. We shot quite a few grouse, quail, chuckers, and pheasants over them. Great dogs with boundless energy, devotion, intelligence, forgiveness, and super great noses.
My wife had to take her to the vet one time when Hilde was young for a routine checkup and asked the vet "How long will it be before this dog finally calms down? The vet responded. "Oh, about 15 years." LOL !
I earned two Orvis doubles pins over her. One for a double on Ruffed Grouse and one for a double on Woodcock. Had our picture in the Orvis paper and everything.
Well anyway enough about me. . .Enjoy him and your "Grey Ghost." They are only with us for a short time but provide us with many great memories and a lot of enjoyment!
Take care my friend,
John
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Your welcome Justin. . .Enjoy!
If you have any questions please feel free to ask,
John
Dogs, they give you many of the happiest days of your life and one of the saddest. It will be crushing when my Lucy leaves me...
Sorry for the derail...
No apologies for any derail. . .Everyone loves dogs. And if they don't . . .They should!
Love the quote from Jonathan Carrol!
This looks Great! I would keto it for me by adding riced cauliflower instead of pasta/rice. It would go great when we do Gyro salads for dinner...If I can find the gyro meat again.
BC, Nice recipe and a totally different soup from what I am used to .
It will cure what ails you. The Greeks' equivalent to the Yiddish chicken soup. LOL!
Enjoy ! If you have any questions please feel free to ask,
John
Should compliment a gyro salad very well. . . I see you live in New York. Lots of Greeks there too, so you should be able to find gyro meat without much trouble.
John
I usually buy 10 lbs of shaved beef/lamb at restaurant depot but they have been out for a while. I am ready to buy the whole cone a figure how to shave it myself.
Shaving it is quite easy. . .A very sharp knife, steady hand, and a big appetite.
Enjoy,
John
might just go that route. I break it down to 1.5lb vac packs anyway.
dls1
Smoking Fanatic
Nice job on the avgolemono, John, and a very nice presentation, as well.
I occasionally make the soup, sometimes in a manner as you do, though I only use egg yolks. If I want to notch it up a bit, I start by sauteing a mince of onions, carrots, celery and garlic. When that's softened, I add thyme, Greek oregano, salt, pepper, broth, and whole chicken breasts, and simmer until the breasts are barely cooked. I then remove the breasts, and add the rice (or orzo). While the rice is cooking, I shred the chicken, and add it back to the pot when the rice is done. I then add the egg-lemon blend and simmer for a few minutes until the soup has thickened a bit. The soup with a Greek salad, some crusty read, and a glass of good Greek wine makes for a nice, and satisfying, meal.
I occasionally make the soup, sometimes in a manner as you do, though I only use egg yolks. If I want to notch it up a bit, I start by sauteing a mince of onions, carrots, celery and garlic. When that's softened, I add thyme, Greek oregano, salt, pepper, broth, and whole chicken breasts, and simmer until the breasts are barely cooked. I then remove the breasts, and add the rice (or orzo). While the rice is cooking, I shred the chicken, and add it back to the pot when the rice is done. I then add the egg-lemon blend and simmer for a few minutes until the soup has thickened a bit. The soup with a Greek salad, some crusty read, and a glass of good Greek wine makes for a nice, and satisfying, meal.
dls1
My version is more of the authentic soup made throughout Greece. The whipped egg whites are necessary to create the frothiness in the soup.
I am intrigued with your version though,
John
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Do not use brown rice. Long grain white rice will work just fine. Make sure you use original Uncle Ben's (Now called Ben's Original to please all the political correct idiots.)
Orzo works great also,
John
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