Avgolemono is a classic Greek combination of egg (avgo), lemon (lemono) and stock to create a tangy soup or sauce. As a soup it’s usually made from chicken stock with rice cooked in it, a typical example of peasant cuisine where nothing is wasted (the meat from the chicken bones added back into the soup) and a little goes a long way with the rice and egg helping to make it more filling. Leftover chicken avgolemono soup tastes even better the next day too. Although usually considered Greek, the egg-lemon-stock combination is also popular in Turkish, Arabic, Balkan, Sephardic Jewish, and Italian cooking – I guess great flavours don’t worry about geographic boundaries! So, with a nod to Spain, I love a glass of Gonzalez Byass Elegante Fino Sherry with my avgolemono soup. See below video for another delicious Greek dish from my friend Janni Kyritsis.
Serves 4 as a starter
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