Avgolemono is egg lemon sauce that goes in various dishes, the most famous being chicken soup. I have made a vegetarian version and it is very tasty. Traditionally, we boil a chicken and make it out of the chicken stock and without any vegetables.
Ingredients:
500 grams of water
3 carrots
3 stalks of celery with leaves
3 medium size potatoes
2 onions
1/2 cup Arborio rice
1/2 teaspoon salt
Sauce:
2 eggs
2 lemons
Method:
1. Put all vegetables and salt in water and boil till vegetables are soft. Drain, save liquid.
2. Put all vegetables in blender and mix well till they are mash.
3. Put water back in saucepan and add vegetable mash, bring to boil and add rice.
4. Cook till rice is tender on simmer and making sure to stir occasionally so that rice does not stick.
When rice is cooked make avgolemono sauce. Make sure you follow directions – otherwise egg will curdle.
Sauce
1. Squeeze lemon juice and keep aside.
2. Separate egg whites from yolks.
3. Egg whites should be in a deep, round Pyrex bowl.
4. Beat egg whites till stiff like meringue.
5. Add yokes and mix well.
6. Add lemon juice gradually, beating all the time.
7. With a ladle pour the soup mixture slowly into egg mixture, while beating continuously. Put in at least 4 ladles full of soup into egg mixture.
8. Now slowly and while stirring all the time add all this bowl mixture into soup in saucepan. Mix well, put lid on and allow to stand for a few minutes before serving.