Kyllingsuppe med egg og sitron (Avgolemono) - Chicken soup with egg and lemon
Avgolemono is a traditional Greek soup that combines a delicate chicken broth with a creamy lemon-egg sauce, creating a light yet hearty dish. The soup has a unique texture thanks to the eggs, which, when combined with lemon juice, create a velvety, slightly tangy cream that perfectly contrasts with the rich flavor of the broth.
Preparation: 1h 30 min
Easy
Preparation: 1h 30 min
Easy
Ingredients:
- 1200 g water
- 40 g broth paste - CVR
- 130 g Onion, raw
- 65 g Carrot
- 100 g Rice white polished
- 30 g lemon juice
- 60 g chicken eggs, whole
- 40 g Celery
- 4 g Oil, rapeseed
- 500 g Chicken, wing
- 100 g Potato, long stored
- 10 g parsley leaves
Method of cooking:
- Add 65 grams of carrot cut into 2 cm pieces, 100 grams of peeled potato cut into 2–3 cm chunks, 40 grams of celery cut into smaller pieces, 130 grams of onion quartered, 2 tablespoons of broth paste, 1 teaspoon of oil, and 1200 grams of water to the bowl. Place the basket into the bowl. Weigh 500 grams of chicken wings in the basket. Cook for 40 minutes at 130℃.
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