Avgolemono
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Avgolemono is a Greek dish. It is a chicken soup containing lemon juice and rice or small pasta such as orzo, usually thickened with egg yolk. Its consistency varies from near-stew to near- broth.
One recipe involves boiling the rice in chicken stock, then thickening the results with egg yolks, flavoring with lemon juice, and finally serving with a parsley garnish.
The soup may be made with whole eggs, in which case the whites are often beaten first until stiff, the yolks and then the lemon juice afterwards being beaten in gradually. The chicken stock with rice is then gradually mixed in. (The addition of thickeners such as corn starch or cream of tartar, though "inauthentic," is not uncommon.)
See also
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