Avgolemono Soup
Yield: Makes 8 small cup portions or 4 - 6 bowl portions
You may recognize this soup if you ever frequent Greek restaurants or diners, where it's a staple - like clam chowder at a clam shack. This tangy lemon and rice soup is the perfect start to a light meal, or when served in a large bowl, could easily be the meal itself. There are four main ingredients and it's simple to fix, especially if you use store bought chicken broth. The lemon flavor makes it a perfect start to a light spring meal; mke it on a cold winter day; make it when you're sick; make it for company; or make it in the summer and serve it chilled. Basically it suits anytime you have a hankering for something a little out of the ordinary and when you want something delicious. The only trick is to take your time. Rush it and you'll surely curdle the eggs instead of bringing it to a creamy thickened consistency.
Ingredients
| 8 cups chicken broth |
| 1 cup uncooked rice (not minute rice) or orzo |
| Salt and pepper to taste |
| 4 eggs, well beaten |
| Juice from 3 large lemons |
| Parsley for garnish |
| Optional add-ins: Chopped, cooked chicken or fresh spinach |
Zucchini Frittata
Bring chicken stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt and pepper if desired.
Next beat the eggs and add the lemon juice to them. You can do this either of two ways: You can separate the eggs, beating the whites first until they reach medium peaks, then beat in the yolks s and lemon juice OR you can just beat the whole eggs and once thick, add the lemon juice, beating continuously. The whipped whites will produce a slightly thicker soup, but it is more effort.
When the orzo or rice is finished, very gradually transfer two cups of the hot stock to the egg/lemon mixture, adding it in a slow constant stream and beating vigorously to prevent the eggs from solidifying.
Take the soup off the heat and add the beaten mixture back into the pot, whisking to blend. Cook over medium low heat until thickened. It should either reach 165° on an instant read thermometer or should coat the back of a metal spoon. If using the optional cooked chicken or fresh spinach, add it now. The spinach with wilt nicely in the hot soup.
Serve immediately, or chill and serve chilled. Garnish with parsley and a very thin slice of lemon.