Savor the Flavor

Chicken Soup with Avogolemono Ingredients: 1 chicken (large, about 5lbs.) washed and cleaned thoroughly 3 quarts water 1/2 cup Rice or Orzo Salt and pepper to taste 1 tbsp. butter

Sauce: 4 eggs 2 lemons juiced 3 tbsps. broth liquid 1/4 cup water (a little more if necessary)

Instructions: Place chicken in water in large pan. Bring water to boil and cook over medium heat about 1 hour or until tender. (Chicken may also be browned in oven if desired). Remove from broth. Add rice to broth and salt and pepper to taste.

Cook 20 minutes. Remove from heat.

Prepare sauce. Beat vigorously eggs and broth until light and fluffy. When light and foamy add to remainder of broth gradually. Add lemon juice and stir well. Pour sauce over broth, mix well and serve hot. Allow to settle a few minutes before serving.

Sophia and Helen Rantis, Greece

Hot-and-Sour Soup

Ingredients: 6 cups chicken broth 4 tbsps. white vinegar 2 tbsps. soy sauce 1 tsp. sesame oil 1 tbsp. Szechuan peppercorns, slightly crushed 1/2 tsp. freshly ground pepper Dash Tabasco 1-1/2 cups enoki mushrooms 1 cup spinach, packed, washed and chiffonade 1 tbsp. potato starch, dissolved in 1 tbsp. water

Instructions: In a soup pot, bring the broth, vinegar, soy sauce, sesame oil, peppercorns, pepper and Tabasco to a boil. Reduce the heat and simmer for 10 minutes. Stir in the mushrooms and spinach, simmer for 3 minutes longer. Add the dissolved potato starch, stirring constantly, and cook until the soup is slightly thickened. Taste and adjust the seasoning. Note: This egg and lemon sauce is a finishing touch to many Greek recipes; soup, meat and vegetable dishes.

Anonymous Contribution, China

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