Saturday, September 7, 2013

Greek Lemon.

There's a restaurant in San Jose that serves this soup. They add shredded chicken into theirs. And Creamy, rich, tangy, lemony, and what hits the spot.

I got The Joy of Cooking for Christmas last year and noticed a recipe for Greek Lemon Soup and have it in my mind to maybe make it later this month.

And since I've been thinking about it, let's get the recipe down here!

Greek Lemon Soup (Avgolemono) taken from The Joy of Cooking.

3 cups Poultry stock/chicken broth
1/2 cup long-grain white rice
2 eggs
1/4 cup fresh lemon juice (or dry white wine)
3 tablespoons fresh lemon juice
Salt and pepper

1. Bring the stock and rice to a rolling boil, reduce heat, and simmer until rice is cooked - about 20 minutes.

2. While stock/rice mixture is simmering, whisk together the eggs and 1/4 cup of lemon juice/wine until it's all the same color.

3. Stir in 2 tablespoons of the cooking liquid into the eggs (this warms up the egg mixture so it won't curdle up when you pour it into the simmering stock/rice mixture).

4. Gradually pour the egg mixture into the stock/rice mixture.
3. Season with salt & pepper and garnish with chopped parsley or dill.

5. Add in bits of shredded chicken for some added protein/flavor. 

Mmmmmmmmmm I love this soup and I'm curious to see if it'll taste like the restaurant version. Are you thinking about soup yet? 
xoxo, natty ♥


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