Avgolemono Question

October 4, 2015 2:18 PM

When making avgolemono, do I strain the solids out of the broth before serving? Also, if you have a link to a trustworthy recipe for this Greek soup, I'd appreciate it.
posted by partner to Food & Drink (8 answers total)

What solids?

And I wish I had a good recipe for you, but the times I've tried to make it, I have not liked it.
posted by RustyBrooks at 2:23 PM on October 4, 2015

Response by poster: @rustyBrooks -- the solids are the chicken and (according to my recipe) the vegetables.
posted by partner at 2:34 PM on October 4, 2015

Yes, strain the broth first and add the solids back when you're done.

This recipe seems close to what I do (the bit about the traditional recipe or the one where you whisk everything together; never used any starch myself).

The egg whites will curdle if the broth is too hot. The key to avgolemono is patience and vigilance.
posted by mkdirusername at 2:39 PM on October 4, 2015 [1 favorite]

My go-to recipe: Avgolemono, from Barbara Kafka.
posted by MonkeyToes at 3:17 PM on October 4, 2015 [1 favorite]

Yes, you really don't want any solids in your chicken stock. Most versions of avgolemono I've had are only clear stock, egg, lemon, and rice. I suppose you could pick some meat off the chicken and add it back in afterwards, but definitely toss the now-mushy vegetables you've used to make the stock.
posted by neroli at 3:21 PM on October 4, 2015 [1 favorite]

My recipe (a combo of Vrakatar's yia-yia's and one I found on a Greek cooking site, and I think it might be the same as the first offered by MonkeyToes and I also skip the starch]) has no vegetables, but you cook the chicken breasts whole in some water, essentially making the stock. I leave any chicken bits that accumulate—I haven't found a reason to strain anything out. I also go a little beyond just whisking the whites and whip them until just under-stiff. And at least double the lemon.
posted by feistycakes at 3:25 PM on October 4, 2015 [3 favorites]

Separating the eggs, whisking the whites and then re-combining really helps -- feistycakes is so right! The times I've made it, I've essentially done this.
posted by neroli at 3:34 PM on October 4, 2015

I seem to recall nice chunks of chicken in the soup my yia yia used to make, but I've had versions like that plenty since, so i could be wrong. The key, I think, is the creamy lemon flavor, a thick soup that makes you pucker. On a cold day, for breakfast. I love this soup, it is a core childhood memory. Ehfkaristo for this askme, partner!
posted by vrakatar at 8:47 PM on October 4, 2015