However this does not mean that it is not consumed all year round as it is especially. The addition of a bit more chicken broth rice and shredded chicken turns it into a satisfying soup. Avgolemono is a classic sauce of chicken broth egg yolks and lemon juice. This is the traditional recipe made in greek kitchens. Avgolemono soup may start like any ordinary chicken soup onions carrots celery broth chicken etc.
In sephardic jewish cuisine it is called agristada or salsa blanco and in italian cuisine. Avgolemono soup σούπα αυγολέμονο is made of rice and chicken that becomes thicker with the addition of eggs and lemon which is also where it receives its name from avgo means egg and lemoni means lemon it is a traditional soup that is always eaten at easter after the fasting period. More chicken soup. Egg acts as a thickener to this chicken soup with orzo which is brightened with the addition of lemon zest and juice. This makes 4 to 6 large bowls of soup for a meal or 6 to 8 small bowls for a first course.
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αυγολέμονο or αβγολέμονο or egg lemon sauce is a family of sauces and soups made with egg yolk and lemon juice mixed with broth heated until they thicken they are found in greek turkish arab sephardic jewish balkan and italian cuisine. However this does not mean that it is not consumed all year round as it is especially.
