Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month Avgolemono Soup, a traditional prelude to Christmas dinner.

Ingredients

One chicken or part of a turkey. One cup of rice. 2 eggs. Half a cup of lemon juice. Salt and pepper.

Instructions

Cover the chicken or turkey with water in a large pan and bring to the boil. Simmer for 2 hours or until it is cooked. Remove the meat. The chicken or turkey may be set aside and used in another recipe as only the broth is used for this soup. Alternatively, the Corfiots brown it in the oven and serve it as a main course. Add the rice to the broth and cook until it is tender. Beat the 2 egg whites very well until they are light and foamy. Add the yolks and keep beating. Add the lemon juice and continue beating. Slowly begin to add some of the warm broth to the egg mixture, beating constantly. Add enough broth to make the egg mixture the same temperature as the broth, gradually increasing the temperature in the egg mixture so the soup is not lumpy. Then quickly add the egg mixture to the broth and rice, all at once and stirring constantly. Add salt and pepper to taste. Let the soup stand for 15 minutes. (Be careful when reheating this soup. Do not boil again or the egg will coagulate.)

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