avgolemono

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English[edit]

Avgolemono soup (foreground)
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Etymology[edit]

From Greek αυγολέμονο ‎(avgolémono), from αυγό ‎(avgó, egg) + λεμόνι ‎(lemóni, lemon).

Pronunciation[edit]

  • IPA(key): /ˌɑv.goʊˈlɛm.ə.noʊ/

Noun[edit]

avgolemono ‎(plural avgolemonos)

  1. Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
    • 2009, Margaret Fulton, Avgolemono, Margaret Fulton's Encyclopedia of Food and Cookery, page 17,
      Fish may be poached and the liquor used to make an avgolemono sauce.
    • 2010, Hallie Harron, Not Your Mother's Fondue, unnumbered page,
      In Greece, avgolemono sauce is used in many recipes and is also made into a soup.
    • 2011, Lynn Alley, 50 Simple Soups for the Slow Cooker, unnumbered page,
      Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.

Translations[edit]