Kyma, which made its debut in Roslyn in May 2013, pleases guests with modern Greek cuisine, served in the spacious and airy, white, Mediterranean-styled space. In the kitchen, executive chef Chris Kletsides, formerly at Limani in Roslyn, prepares the traditional Greek Avgolemono (avgo=egg and lemono=lemon) soup, a staple that’s made in two parts: chicken broth plus a rich egg-lemon sauce. It’s a Mediterranean mixture that varies with the cook. While some thicken the chicken broth with corn starch, use whole eggs or add rice as the filler, Kletsides thickens with a liquefied flour and water slurry, uses only yolks and adds hearty orzo, a pasta that doesn’t turn to mush in a minute.
13-14 lbs whole chicken
2 celery stalks
1 tsp salt pinch peppercorns
8 quarts water
2 tablespoons chicken base (Knorr)
1 1/2 cup orzo
For the slurry:
3/4 cup flour
1 1/2 cups water (whisk together gently to remove clumps)
7 egg yolks fully whisked
3/4 cup lemon juice (fresh is best)
Add cleaned chicken and vegetables to water. Cover, bring to a boil and skim impurities off the top. Simmer for one hour. Strain through a sieve. Cool the chicken and shred. Add strained liquid back to pot along with orzo and simmer. Add chicken base. Slowly pour in liquefied flour and water slurry, stir to combine and cook thoroughly until it thickens. Turn off heat and let it rest 10 minutes. During this time, add lemon juice to whisked yolks and whisk together.
Add the yolk mixture to the pot, slowly, while aggressively mixing the broth. Serves 8-10
TIPS: Whisk the lemon juice and egg yolk to make the sauce before adding it to the soup. Aggressively whisk the soup at the same time you pour the mixture slowly into the pot.