avgolemono
[ ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw ]
/ ˌɑv goʊˈlɛm əˌnoʊ; Greek ˌɑv gɔˈlɛ mɔ nɔ /
noun Greek Cookery.
a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.
Origin of avgolemono
1960–65; Modern Greek
augolémono, equivalent to
augó, abgó egg (pronunciation
avγó), classical Greek
tò ōión the egg, plural
tà ōiá (cf.
oo-), altered by fusion of article and noun,
v and
γ filling vocalic hiatus, merger of singular and plural forms, and separation of the article as
t’ +
-lemono variant (in compounds) of
lemóni lemon < Italian
limone ≪ Persian; see
lemon
Words nearby avgolemono
avestan,
aveyron,
avf,
avg.,
avgas,
avgolemono,
avi-,
avian,
avian flu,
avian influenza,
avian leukosis-sarcoma complex
British Dictionary definitions for avgolemono
avgolemono
/ (ˌævɡəˈlɛmənəʊ) /
noun
a Greek soup made with eggs, lemon juice, and rice
Word Origin for avgolemono
C20: from Modern Greek