I'm so sorry to learn Ken has passed away! I just found his channel today, was looking for a video on how to make avgolemono. RIP Ken, when I make the soup I will think of you. ❤
What a blow! I just finished watching Ken's Avgolemono video and glanced at the comments section - the top one revealed Ken had passed . I am in a bit of a stupor because I have been subscribed to hs channel for many years. He was a rare man in that he was 100% genuine. That remarkable quality shone brightly in every video he made. We weren't close, but I had a couple of conversations with Ken years ago. The positive feelings I derived from those interactions are with me still. Ken made an impression on me, and I looked up to him ( even though I am older than he). I pray he passed peacefully and his soul is being properly nourished - just as Ken helped to nourish us through the kind and selfless act of sharing of his culinary talents. Peace be with you, Ken.
Just made this. Used orzo pasta. Added celery, a dash of garlic and half an onion to the broth. Also added a little extra lemon at the end. It was fantastic. It is gourmet but very easy!!
I actually make this the way my YiaYia taught me. She would beat the egg whites until stiff then add the yolks one by one. Next she would temper the eggs and return it to the pot. My mom who was Irish made this for my Dad who was Greek. Yes, it's comfort food for us. When my children were sick, I always made this. Now my grands ask for it when they are sick.
Great food well explained in an entertaining style. I'm sure your get the sound right soon enough. Could you fade out the music after the Intro and then bc again in the outro. Thank you.
I always will when I was a little girl my friend her grandmother made this out of my soup but I'm just a really big one reader so I would eliminate either lemon either lemon eater so I would just like I would give that like five of them just that's just me I mean it's just so good as well as all the stuff as well as everything but it's beautiful it's a great great recipe I'm just saying I just as personally😅 I just like a lot of lemon anyway thank you and my husband likes a lot of lemon too and thank you for aveleglemono
I'm a big super person I eat I'm a big super super person you know and it's like I love soup so this is probably my favorite super bowl time with lots of lots and lots of lemons that's just me I just love lemonade anyway it's beautiful and thank you so much for doing this thank you
What a wonderful soup! I made this for the first time a couple of nights ago and it turned out delicious. Mine probably wasn’t quite as velvety as yours, but I still thought it was tasty. I just need a bit more practice. Since I make homemade chicken stock a couple of times per week, I’ve always got some available. All I had to do was grab a bag of stock from my freezer, heat it up, and the soup was ready within 20 minutes. Great for a weeknight! Also, this recipe would work for anyone who keeps kosher. Thanks for this easy step by step instructional video! I look forward to trying some of your other recipes!
Made this countless times correctly and today was the day I ended up screwing it up. I ended up straining it but I feel like I lost alot of lemon flavor. Either that or my lemon wasn't that great to begin with. Should I save the strained product or start over again? So frustrated at myself.
No need to get frustrated. It’s only cooking. Could be you lost the lemon flavour during straining. Next time just don’t strain it and you should be fine....
I can’t wait to make this, as I’m a bit under the weather lately! It is the only thing I want when I’m not feeling well 🤒 Thank you so much for sharing your recipe and tips :D
This was the soup I got when I was sick. I'm under the weather now and Mom asked if I was having Grrek chicken soup um no cause I havevto make it and I don't want to fight now
I've more of less become a master at this. Sometimes I'll get like a 95% creamy soup minus like 5% egg white strands. I eat it anyways. Too damn good. Made some tonight made it more lemony than yours. Yes Ken I used real lemon and not that in the bottle shit. Opa!
Look at you squeezin’ the pith outta that lemon! I’ve actually been craving this for like 20 years..lol since I moved from Edmonton and my favorite Greek restaurant. I am so happy to have found your channel!
Oh thank you! We ;used to have a Greek restaurant when my husband was still living. They served this, and I loved it, but never found a recipe. I am so grateful. IT brings back such happy memories for me.
Ken this is one of my favourite recipes and I was thinking of making this with cauliflower rice, what do you think? Maybe adding a little cream to help thickening? Although I haven’t had any rice for over a year so maybe I’ll just leave this wonderful soup recipe as is, lol. Would basmati rice work? I do have Arborio rice too.
Hey Valerie, I think the cauliflower rice would work well. The cream??? Not so much. LOL If you want to cream it up a bit, I would use a couple of extra egg whites whipped up.... that should do the trick. As for the type of rice??? I’ve made it with both long grain white and basmati. Both worked well...
Thank you so very much for the recipe, my very first time making it, and I killed it! All because of you! I have RU-vid, mini chefs and recipes, you are the best!
Thank you for your question. I think brown would certainly work. The difference in flavour would be minimal. Good luck and let me know how it turns out:-)) Cheers, Ken🇨🇦
I have really enjoyed this recipe and your friendly video - but I'm having a problem. I've made it three times. The first time I took a guess at how much orzo to use, threw it in, and came out with a perfect creamy texture. The second time, the orzo (too much, I guess) absorbed most of the broth. Tried to salvage it, but definitely too thick. Tonight was careful not to use too much orzo - you guessed it, too thin. So: how much orzo should I use, and how much lemon juice, if you can tell me :). Thank you!
No I’m not telling you.... 😂😂😂 KIDDING!!!! You should add a handful or two. That’s the real measure. As for the lemon, depending on how lemony you like it, I would do the juice of 1-2 lemons. 4th time’s the charm. Good luck Fran!!!
You’re very welcome!!! Glad to hear you’re going to start making this. Hope you enjoy the recipe and let me know how it turns out for you:-)) Cheers, Ken🇨🇦
My first job was at a Greek restaurant called Hellas cafe the owner was Gus Anton he used to make the best avgolemono with chicken. My favorite item on the menu was the Braised lamb ribs. Can you do your version plz
I made this and the liquid was too hot so the egg scrambled so I pretended it was egg drop. Made it better the next time like an ice cream custard by starting out with a lukewarm liquid adding the egg then bringing it up to temp slowly. That worked. I then made a fish version with half chicken stock half fish stock and with cod and rice. Don't know why that's not a thing also. Seafood goes great with lemon. It was as good.
Oh no... sounds like you didn’t temper your eggs slow enough. That’s pretty much the biggest mistake people make doing this dish is rushing the tempering process which in turn almost scrambles your eggs....
You do go on oh virtue signaler. Stating the obvious differences between well known recipes does not immediately become incitement to hatred. You are the one stoking the fire of division. Just as Roman emporer Lucullus kidnapped cooks from all over the world for his kitchens, the Turks of their time did the same. Right now I buy Turkish olives, canned tomato products, plus plus At least we are enjoying the recipes.
HI Ken, love this recipe and I want to make it again this weekend. I've run out of my homemade chicken bone broth, would it still be ok with beef bone broth and I can make a quick chicken broth with a few thighs I have and mix it together? My beef bone broth is rather mild as it was made with just bones, garlic, onions, herbs and spices.
Separation of egg yolk from white is quite unnecessary. Actually folks, historically speaking, Greek,and Greek Cypriot cuisine is Turkish in origin. The Pashas had the finest cooks whom they kidnapped from wherever they could. However, the Greeks have managed to improve on a few of the original recipes. The famed baklava is a good example. The Greek \Cypriot version is streets ahead of the Turkish original. Also recipes like stifatho or afelia which contain wine would strictly not be turkish. My yaya Kalistheny was a legend in the kitchen.
