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Sunday, January 2, 2011

Recipe: Egg-Lemon Soup

Makes 4 servings
Time: about 30 minutes

A Greek standard with plenty of rice and chicken---more of a stew than a soup.

6 C chicken stock
½ C long-grain rice or orzo
1 carrot, peeled & cut into thin slices
1 celery stalk, minced
Salt & freshly ground black pepper to taste
2 C shredded or chopped cooked boneless skinless chicken
2 eggs
3 T freshly squeezed lemon juice, plus more if desired
Minced fresh dill or parsley leaves for garnish

Place the stock in a large saucepan and turn the heat to medium-high. When it is just about boiling, turn the heat down to medium so that it just bubbles. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes. Season with salt and pepper and add the chicken. Turn the heat to low.
Place the eggs in a blender and whir for 10 seconds; add the lemon juice and blend briefly. With the motor running, drizzle in about 2 cups of the hot soup. Pour this mixture back into the soup, stirring, and cook briefly, until the soup is slightly thickened, just a couple of minutes; do not boil. Taste and adjust seasoning (you may add more lemon juice if you like). Garnish and serve.

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