Politismos eMagazine | Avgolemono South with Chicken, Rice & Kale
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Avgolemono Soup With Chicken, Rice & Kale

 

Ingredients:

 10 cups of Chicken or Turkey Stock

1/4 cup finely diced celery

1/4 cup finely diced carrot

1/4 cup Arborio/Carolina rice

chicken meat harvested from chicken/turkey carcasses

salt to taste

 1/4 cup chopped kale

Avgolemeno

2 eggs

juice of 1 lemon

 

“Avgolemono” means Egg/Lemon soup and it’s made by slowly adding hot stock into a bowl of vigorously whisked eggs & lemon juice so that you don’t end up with scrambled eggs. The slow tempering of hot liquid into the egg/lemon mixture prevents the scrambled egg disaster from occurring. Peter Minaki, food expert and author of Kalofagas.ca, adds a special twist on this traditional recipe – some finely diced celery and carrots along with some chopped kale to life the dish’s presentation and add more goodness.

  1. Bring your stock to a boil. Once it’s boiling, add the celery, carrots, rice into the boiling stock. Boil for 10 minutes and turn off the heat. Start making your Avgolemeno by adding your eggs and lemon juice in a big bowl and whisk them together.
  2. Take the pot of soup off the element. While whisking, s-l-o-w-l-y add one ladle at a time of the soup to the Avgolemeno mixture (bout 4-5 ladles) to temper the heat of the Agvolemeno).
  3. Add the contents of of the bowl back into the soup and stir in the reserved chicken meat and kale. Let the soup rest for about 5 minutes.
  4. Adjust seasoning with salt and serve with cracked black pepper, crackers or homemade bread.

Peter Minaki

Peter is one of Canada’s finest Toronto based Greek food experts and often referred to as “Kalofagas”, which is Greek for “gourmand”. Kalofagas created a blog in 2010 that would introduce the world to the delicious depths of Greek cuisine, with many unique twists to the thousands of flavourful and mouth watering recipes. Moreover, this is a showcase of traditional, modernized, and unique recipes inspired from his eclectic experiences travelling to Greece. Peter endlessly promotes the diversity of Greek cuisine. Living in Toronto, and having a curious spirit, he refers to himself as “a tourist in his own town”. Kalofagas welcomes every opportunity to try new foods and world cuisines.

Visit www.kalofagas.ca for more delicious recipes like this!

31 Jan 2016, by Politismos Museum of Greek History in Gastronomyx