* Exported from MasterCook *

CHICKEN SOUP WITH EGG AND LEMON SAUCE KOTOSOUPA AVGOLFMONO

Recipe By :
Serving Size : 6 Preparation Time :4:00
Categories : 0-5G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
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1 5/8 kg chicken -- 3 1/2lb
1 lg onion
125 milliliters water -- 1/4 pt
salt and freshly ground black pepper,to ta
2 cl minced garlic
2 eggs
120 g pine nuts -- 4oz finely chopped
2 tbsp lemon juice -- or 1 lemon juiced

This tangy soup is deliciously light and refreshing. It is hearty enough for a winter soup, yet zesty enough to be served in the summer too.
Place the chicken in a large saucepan with the onion, cloves and water. Slowly bring the contents of the pan to the boil, skimming off the foam as it appears. Simmer for 2½—3 hours, or until the meat comes away from the bones easily. Remove from the heat, lift the chicken out of the pan and place on a chopping board. Remove the onion and cloves From the pan with a slotted spoon and discard. Using a carving knife and fork, take the meat off the bones of the chicken and cut or shred into bite-sized pieces. Discard the bones.
Return the chicken pieces to the saucepan add pine nuts and gently bring the soup back to the boil. Cover the pan and simmer the soup for 15—20 minutes. In a medium-sized bowl, whisk together the eggs and lemon juice until frothy. Add 4-5 ladlefuls of the soup to the egg mixture, whisking vigorously after each addition. Pour the egg mixture into the saucepan and stir continuously with a wooden spoon until evenly combined. Adjust the seasoning, if necessary. Serve immediately.



Cuisine:
"Greek"



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Per Serving (excluding unknown items): 541 Calories; 40g Fat (66.7% calories from fat); 40g Protein; 5g Carbohydrate; 1g Dietary Fiber; 240mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0

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