To be among the lunch-breakers who routinely line up outside downtown DC’s Greek Deli in the hope of grabbing a cup of avgolemono soup is to experience a moment straight out of Seinfeld’s “Soup Nazi” episode. Owner Kosta Fostieris moves things along quickly—the soup has quite a following—but unlike the episode’s title character, he’s an affable fellow. So what makes the egg-and-lemon soup so good? We set up our cameras in his kitchen to find out.
This soup is unbelievable and Kosta is a legend in this town. The lentil soup is also outstanding...can you do a "how to" video on that?
Posted by: Lisa, Nov 19, 2009 10:41:23 AM
I’m sure it tastes outstanding! Avgolemono sauce added to ANY soup will make it better. Greeks add this sauce, thick or thin to many dishes calling for vegetables, i.e. leeks with lamb, fish soup, etc..
Posted by: babybird, Nov 12, 2009 04:07:43 AM
Can you please post the recipe??? Thanks!
Posted by: Jenn, Nov 11, 2009 11:14:48 AM
There is no room for celery, carrots, onions and pasta ... pasta! ... inside of avgolemono.
Sorry Kosta. Yia Yia would be crying right now.
Tim
Posted by: Tim, Nov 06, 2009 09:46:57 AM
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