Chicken Egg Lemon Soup (Koto Supa Avgolemono)

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 55m
  • Diet Type : A BloodType
  • Properties : Low carb, No pork, No chicken, No grains, No oil, High sugar, High fat, Complex carbs, No glutten, High sodium, High protein

Ingredients

  • 3 lb Chicken
  • 8 Cup Water
  • 0.5 Bunch Parsley
  • 1 Medium Onion
  • 1 Tsp Salt
  • 0.33 Cup Raw Rice
  • 2 Medium Eggs
  • 2 Lemons Lemon Juice
  • 2 Tsp Cornstarch
  • 3 Tbsp Cold Water
  • 1 Parsley
  • 1 Pepper


Directions

Position Rack In Lower Third Of Oven And Preheat To 350 Degrees. Beat Cr= Eam Cheese In Large Bowl Of Electric Mixer Until Light And Fluffy. Gradu= Ally, Mix In Honey, Then Lemon Juice And Vanilla. Beat In Eggs One At A = Time Until Just Incorporated. Set Aside. Brush 10" Springform Pan With Clarified Butter. Arrange 1 Phyllo Sheet W= Ith Long Edge Parallel To Edge Of Surface (Cover Other Sheets With Dampe= Ned Towel). Brush Left Half Of Sheet With Butter And Fold Right Half Ove= R. Brush Top With Butter. Place In Prepared Pan, Buttered Side Up, Leavi= Ng A 5" Overhang On One End. Cover With Another Dampened Towel. Butter A= Nd Fold Second Sheet And Arrange In Pan, Overlapping First Sheet By 3". = Repeat With 4 More Sheets, Covering Entire Pan. Wrap Remaining Phyllo In= Plastic And Refrigerate. Stir Through Filling And Pour Into Crust. Cover Filling With Overhanging = Ends Of Phyllo At Edge Of Pan. Bake Until Pastry Is Light Brown And Cake Is Firm To The Touch, About 50 Minutes. Remove Pan Sides. = Using A Toothpick, Poke 12 Holes In Top Of Cake To Allow Heat To Escape. = Cool Completely On Rack. Refrigerate 2 Days To Mellow Flavors, Covering = After The First Day. For Topping, Preheat Oven To 350 Degrees. Cover Baking Sheet With 2 Piece= S Of Parchment. Coarsely Grind All Nuts With 1 Tbsp Sugar And 1 Tsp Cinna= Mon. Stack 10 Reserved Phyllo Pastry Sheets On Work Surface. Set Rim Of 1= 0" Springform Pan Atop Pastry . Cut Around Inside Of Rim Through Entire S= Tack. Using A Sharp Knife, Make 10 Rounds. Cover With Damp Towel. Set Pan Rim On Prepared Baking Sheet. Brush Parchment And Inside Of Pan R= Im With Butter. Place 1 Pastry Round In Pan Rim And Brush With Butter. Re= Peat With 4 More Rounds. Spread Nut Mixture Evenly Over Pastry. Top With = Remaining 5 Rounds, Brushing Each With Butter. Using Ruler As Guide, Cut = Pastry Into 16 Wedges With Sharp Knife. Sprinkle Lightly With Water. Bake= Until Crisp And Golden, About 30 Minutes. Meanwhile, Heat 1/2 Cup Sugar, Water And Lemon Juice In Heavy Small Sauce= Pan Over Low Heat, Swirling Pan Occasionally Until Sugar Dissolves. Add C= Innamon Stick, Increase Heat And Boil Until Syrupy, About 4 Minutes. Remo= Ve From Heat. When Bubbles Subside, Stir In Brandy, If Desired. Flatten P= Astry Atop Cake. Remove Pan Rim From Topping. Set Topping On Cake, Using = Large Spatula. Recut Wedges. Replace Pan Rim On Cake. Pour On Hot Syrup. Cool 1 Hour. Refrigerate 1 To= 6 Hours. Let Cake Stand At Room Temperature For 20 Minutes Before Servin= G.

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