Piedmontese chicken soup

[FIXED AND ADDED]

Piedmontese chicken soup

Category: First meal

Kitchen: italian

Ingredients
chicken broth	0,5 l
Lemon medium	2 pcs
Chicken eggs	2 pcs
Chicken yolks	2-4 pcs
Noodles / pasta (fresh)	150 g
Onions (medium)	0.5 pcs
Vegetable oil	2 tbsp
Cooked chicken breast (leftovers of boiled / baked chicken)	1 PC
Fresh spinach / sorrel	small bundle
Salt, ground pepper	taste
Lemon zest	taste

Cooking method

• A couple of years ago I was on a perfectly organized business trip in Italy. In addition to the obligatory program, we were given a wonderful cultural and gastronomic trip, in particular around Alba (Piedmont). To be honest, I don't remember being treated to this soup anywhere, but the recipe settled in my head after that trip.
• Saute the onions over medium heat. Add broth and a liter of water. Bring to a boil, add the juice of 1 lemon (the broth will turn slightly white), salt. If necessary, heat the chicken breast in the broth for a few minutes. Remove the chicken from the broth, disassemble into small pieces.
• Pour the noodles into the broth, cook until tender.
• 
• In a separate bowl, break 2 eggs and 2 yolks, add the juice of the second lemon, beat slightly. Temper the egg-lemon mixture by adding a ladle of hot broth.
• 
• Put fresh spinach, chicken, ready-made noodles in portions on the plates.
• 
• To complete cooking, add the egg-lemon mixture to the broth (it should not boil), stirring occasionally. The broth will instantly turn white and thicken. Boil it for another two minutes. Pour into bowls.
• Before serving, add ground pepper (if available, then white). And be sure to lemon zest.
• 
• 
• I hope you will like it.
• PS: The broth in the soup turns out to be smooth, silky, with sourness. Sometimes, for greater density, I add not 2, but 4 yolks to it. But you should decide right away, otherwise the eggs can curl if you add them at the last stage, in a hurry skipping a step.
• Of course, you can cook soup in one pot, but it seems to me that this is more effective, and the spinach stays fresh and does not darken.
• Spinach can be substituted with sorrel or not added at all. If the leaves are very large, you can cut them.

The dish is designed for

4 servings

Time for preparing:

15 minutes

Cooking program:

plate

Note

FIXED AND ADDED

This soup is made with a lemon-egg mixture, which also makes it akin to many dishes in cuisines of different times and peoples. Having passed through the centuries and continents, it unites into one family both the modern Greek avgolemono, and the traditional Spanish agristada, and sweet French sabayons, and alcoholic English caudels, and even the baked hander-paste of the Cape Dutch.

In order not to make our dispute about the origin of the dish and the accuracy of the recipe endless, let us remember that any people, in one way or another, are characterized by historical romanticism and national pride, which often sin with selectivity of facts and even an innocent desire to embellish history.

The Empire of Ancient Rome at one time stretched from the British Isles to the Persian Gulf. The Spanish city of Cartagena was founded by the Phoenicians in 227 BC. e. under the name of New Carthage. The Middle Ages are not only the Crusades, but also the First Reich of the German nation and the almost 770-year-old Reconquista of Spain from the Arabs.

The egg-lemon mixture of interest to us is mainly used either as a dressing for thickening soups, or as a base for sauces. Citric acid, forming an emulsion with the eggs, prevents the egg white from curdling when heated. As a result, the structure is silky and creamy.It is believed that this creamy taste was especially demanded by Jews, who were not instructed to mix meat and dairy products in the same dish. Hence, the spread of this recipe is often associated with the resettlement of various groups of Jews around the world.

Among the recipe variations, the following are especially often mentioned:

Spanish sauce agristada known for the cuisine of Sephardic Jews since the early Middle Ages. Agrista is the Spanish name for verjus, the "wild" juice of unripe grapes often used to acidify dishes, a smaller and weaker brother of vinegar. Sauce was sometimes prepared with pomegranate juice. But after the arrival of lemons from Africa to Spain in the 12th century, agristada is nothing but lemon. Fish in egg-lemon sauce is considered the traditional first course of a festive feast on Passover or Shabbat.

Greek soup or sauce avgolemono ("Egg-lemon"). It is often, albeit relatively recently, called a national treasure and originally Greek. However, historians are inclined that the combination of eggs and lemons in the recipe is not distinctive and original for Greece. Most likely, the recipe was introduced from the outside in later times, probably by Jews expelled from southern Europe. The Orthodox Church considers Avgolemono “its own”, traditional for the exit from fasting. The lamb version of the avgolemono is called magiritsa, that is, Easter.

Italian Jew Soup depending on the province, they are called differently: bathhouse bar ("Sour bath"), broduttato or brodeaux brusco (sour broth). It is cooked mainly in the north of the country in Piedmont and the Marche.

Numerous turkish soups and sauces from terbill which can serve as a dressing for almost any soup, "educating and ennobling" its taste. Not always mentioned in the name of the dish. Along with "salty coffee" it is considered a traditional dish for the table in the bride's house during matchmaking.

Arab soups from tarbiyya are prepared according to the same principle as the Turkish ones. Vermicelli or orzo pre-fried until golden brown are added to the Egyptian shurpa-bil-tarbiyya.
In Syria and Lebanon they are better known as beida-bilemune ("Egg with lemon). Saffron and cinnamon are sometimes added to the broth.

Less commonly mentioned:

Medieval english soup cowdel... The soup was spicy (with ginger, cloves, cinnamon, and nutmeg), thick and sweet and sour. A mixture of eggs and verjus was used to add thickness. For a long time, all meat dishes were sweet in England, until the salty and sour dishes of French cuisine became fashionable through the English aristocracy. The nationality of the English aristocracy was rather arbitrary, France and England did not have clear and constant boundaries in the modern sense. Cowdel was also cooked in the form of a sauce, it accompanied all meat dishes. Until now, it is customary in England to eat chicken with white sauce, the recipe has really changed beyond recognition, now it is prepared on the basis of cream and butter. The caudel itself is rarely prepared according to old recipes; it belongs to forgotten recipes. Only the recipe for a warm alcoholic cocktail is relevant - caudel (codel) - based on an egg, acid (algogol), heating.

Sweet english patties with veal or beef were also called cowdel... The dough was formed into tall cups, filled with filling, poured over with caudel sauce, covered with a dough lid, baked (boiled). In addition to meat, the filling itself contained spices, herbs, and sour gooseberries.

Akin to them Cape Dutch baked goods and Malays in South Africa, hand-mouth... Be sure to prepare for any wedding. The heirs of sweet meat pies are also the Moroccan bisteia - with chicken or pigeon filling with warm spices, but without sauce.

Cold sauce is common in the Balkans and the Levant. atrustada, the source apparently had a typo, all the same agristadausing it as a mayonnaise with subtle flavors such as fish, veal, boiled chicken, cabbage rolls, rice and cauliflower.
For Bulgarian soup with meatballs trample egg and lemon dressing is made, for example, with the addition of yogurt.

In general, the variations are darkness. And my husband still says: "Italian ramen".

Similar recipes

Ramen soup (Gasha)

Ramen with chicken, spinach, quail eggs, oyster mushrooms and green onions (Rada-dms)

Soup "Ramen" from the movie "The Ramen Girl" (2008) (natapit)

[Dara]

Dara,
What a hearty soup it turns out and beautiful, in addition
I love Avgolemono, so the taste is mine.
Thanks for sharing the recipe.

[Dara]

Dara, what is the composition of the soup. This is the first time I've heard of this. Thank you very much for the recipe and detailed description!

[Dara]

Dara, thank you for the recipe, an interesting composition, and very unusual!

I didn't know that I was Italian: I always put lemon in chicken broth, I can't live without it. And I did it with sorrel too. Now we need to try to thicken it like this with lemon eggs.

[Designer]

Designer, a delicious soup that reminds Cypriot chicken soup, thank you.

I didn’t know about such a combination, I must definitely cook it! Thank you!!

[Dara]

They also say that this is the Italian version of the Greek avgolemono, although only lemons are added to it, they are not thickened with eggs.

AVGOLEMONO - The name of this popular Greek soup means "egg and lemon", the two main ingredients. This is a light, nutritious soup with orzo-like pasta that is shaped like rice, but any fine paste can be used.

Dara, you have listed very interesting connections with the cuisines of different nations .. I would like to add.
Agristada - lemon sauce on yolks from the cuisine of the Sephardic Jews, they borrowed the idea of ​​its preparation from the Greek avgolemono, then, perhaps, brought it with them to Italy. Although, Italians, Spaniards and other peoples of the Mediterranean Sea could adopt the recipe for the soup from the Greeks and on their own.

[Premier]

PremierThanks for the additions on kitchen history. Indeed, I did not think that Avgo is clearly an "egg". I just have a recipe for Greek soup in my book "Kitchen - Secrets of Craftsmanship". There are rice, lemon juice and lemon wedges. Since the book is good, I didn't double-check their recipe. But you can do it. I'll make some edits to the note later.
By the way, by a happy coincidence, last year we were in a Jewish restaurant in Spain. Unfortunately, Agristad did not have a chance to try, there was no such thing on the menu. Surely there will be some subtleties and differences in the recipe with both the Greek and Arabic versions, I cannot judge, I have not tried any of them.
In any case, the soup is unusual and delicious. In addition, it is fast and made of products (leftovers) that are almost always at home.

kavmins, kristina1, posetitell, Trishka, Trishka, brendabaker, girls, try it. Easy and delicious. Customize for yourself, I hope you like it.

In fact, agristada is a sauce. Kashrut-observing Sephardim complement any meat meal with them.
And the soup is good, but unusual and unusual .. for example, it seemed to me sour.

[Dara]

Dara, augo, the egg is really translated from Greek. the soup is still delicious ...

Girls had to do their homework.
Please pay attention to the revised and supplemented notes for those interested.
Thank you all for your kind comments.

had to do homework

Listen, not homework turned out, but a whole dissertation!
I especially liked about national pride and selectivity of facts .. understanding this simple truth is so relevant and useful in our time.

Only, probably, it was not necessary to break up the text with spoilers like that .. so it is inconvenient to read, but it is interesting to read!

[Dara]

Dara, you are just a smart girl, it was necessary to present the recipe, and even add inserts about different soups, just like a report at the congress.

[Premier]

Premier, kristina1, Thank you. Working on mistakes is always like this. Complex. Better to do well right away. : oops1: Simpler.

[Dara]

Dara, you are smart anyway. What kind of work on bugs ??? you are great, inserts with different soups, each added not much from his soup, the most important thing is the result ... ..., discussion ... but the soup is still cool, I'm not too shy to exhibit recipes yet, and you are great, maybe I will decide on this feat ...

[kristina1]

kristina1, come on, dare, do not hide your secrets from us! We will help, if anything, and support!

Added Friday, 24 Mar 2017 11:14 pm

Dara, compare, compare impressions after the trip! Just kidding! Very tasty soup, informative for everyone, thanks for the work and the recipe!

[Rada-dms]

Girls, thank you all for your attention and praise. I'm glad to try.

Rada-dms, we can compare impressions. Write when you come back.

[Dara]

Dara, thanks, very tasty soup. True, I did not have spinach and forgot to put the zest.
But still tasteful
Here is the report

[Marina22]

Marina22, thanks for the report. I'm glad we checked the recipe. The taste is really unusual, every time I am surprised, wonderful that you also liked it.
You can safely experiment with the recipe, there are so many historically established options, with fish, and with lamb meatballs, and with fried rice, and with fresh noodles. You see, someday our version will be called "natively Russian". Chicken noodle soup.

I intend to try to cook green borsch with sorrel in this way. To the heap.

[Designer]

Designer, thanks for the interesting recipe! to bookmarks )

[Lisichkalal]

Lisichkalalplease be glad to try.

I made a soup. 2 lemons gave such a decent acid, I had to dilute the broth a little. Next time I will add 1 or 1.5 lemon juice. I added frozen spinach to the broth. The soup in the plate is generously sprinkled with parsley. Liked. I want to try it cold.

[Lisichkalal]

Lisichkalal, you added a lot of lemon ..... add half or one depending on the size, I always add lemon with soup, borscht, but not a lot so that there is a little sourness.

I tried it cold. Class! A kind of okroshka and other summer soups. So, cold broth, cut potatoes into a plate, and a lot of greens. Delicious.

We got hot and immediately wanted cold soups.
This broth with egg and clematis took root in our country!
Another thanks to the author!