Friday, December 11, 2009



It's become one of m's favorites. Lots of restaurants in New England seem to offer it on their menus and he orders it whenever he sees it.

The other night I made a roast chicken intending to use the left-over bits for a soup. And I decided to make avgolemono instead of my usual matzoh ball or chicken vegetable deals.

I used this recipe. It was so quick and easy. I followed the advice of one of the reviewers and used the juice of two whole lemons instead of the recommended 3 tablespoons. I think it was a little too lemony. So I tempered it with a little butter. Next time I'll try sticking to the amounts as stated in the recipe. Served with grilled cheese it was a light but tasty meal.

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