Kitchen Café
By: The Lady of The Night Out
I learned to love Greek food when a foreign exchange student from my high school invited me to be a guest in his home in Athens in the shadow of the Parthenon. That's where I learned to love avgolemono soup.
I've found an authentic version here in LVNV. It's at the Kitchen Café. Avgolemeno soup, which mixes eggs and lemon in a chicken broth, is the most popular way to prepare soup in Greece. The soup is tricky to prepare because you have to separate the whites from the yolks and then add the eggs when the broth is just the right temperature. If you add the eggs while the broth is too hot, they coagulate and ruin everything.
No such misfortune at the Kitchen Café. The soup featured a hearty chicken broth with the tang of lots of lemon. A mound of snowy white rice sat in the middle of the soup like a volcano.
The nice thing about this soup is you can serve it cold in the summertime and it retains its deliciousness.
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