I know it's not Monday, but man o man a good pot of soup is needed over here in the food crawl kitchen.
My husband is still recovering from his knee replacement surgery and today, my son, The Producer had 4 wisdom teeth pulled. Do you know how funny it is to get a text at 7 am wondering if there was any pastina in the house? Ahhh, Pastina, the ultimate "this will make you feel better soup" , sorry, but, I'm not making that! lol
I haven't made Avgolemono Soup in awhile. For those of you who are not familiar with it, Avgolemono is a delicious Greek Soup made like a chicken soup with lemon and eggs added to the broth. All you need is one spoonful of this soup and it warms your soul, and brings a smile to your heart.
Whenever we eat out in a Greek restaurant we always order a bowl of Avgolemono. It's always a good gage for us because if the soup is good and homemade we know that the rest of the meal is going to be really good!
This soup is a little tricky to make. If you don't do it right the broth will curdle. I think the secret is adding the hot liquid to the eggs very slowly while the blender is going, and once that is well blended adding that slowly back to the big pot.
The recipe that was given to me calls for 5 large eggs. I have scaled that back to 3 eggs.
1 whole chicken
1 small onion, peeled
2 carrots, whole
1 bay leaf
1 celery stalk, whole
salt to taste
white pepper to taste
1/2 cup of long grain rice or orzo pasta
5 large eggs
1/2 cup fresh squeezed lemon juice
1 tablespoon flour
Make the chicken stock by cooking the whole chicken in the water with the onion, carrots, celery and bay leaf. Season with salt and pepper.
Cover and cook until the chicken is tender.
Remove the chicken from the pot
let cool and debone, shred or cut into pieces
Discard onion and bay leaf.
Place carrots and celery in a blender with a little broth. Blend until smooth. Add back into the stock
Reserve one cup of broth for the next step!
Bring broth to a boil and add rice or orzo, cover the pan and simmer over low heat until your pasta or rice is tender.
Add chicken pieces back to the stock
Beat the eggs in a blender until frothy.
Pour in the lemon juice and flour and blend thoroughly.
With the blender running, slowly add 1 cup of the hot broth into the egg mixture. Gradually return the egg mixture to the stock, stirring constantly and cook over low heat for 5 minutes.
Do not allow the soup to come to a boil or the soup will curdle.
Serve this soup with some fresh sliced lemon and some crusty bread.
You're going to enjoy serving this. Your family and guests are going to enjoy eating this. After their first spoon full they might even think you're Greek!
Buon Appetito
Καλή όρεξη
Να τρώτε καλά
xoxoxo
Lorraine
My husband is still recovering from his knee replacement surgery and today, my son, The Producer had 4 wisdom teeth pulled. Do you know how funny it is to get a text at 7 am wondering if there was any pastina in the house? Ahhh, Pastina, the ultimate "this will make you feel better soup" , sorry, but, I'm not making that! lol
I haven't made Avgolemono Soup in awhile. For those of you who are not familiar with it, Avgolemono is a delicious Greek Soup made like a chicken soup with lemon and eggs added to the broth. All you need is one spoonful of this soup and it warms your soul, and brings a smile to your heart.
Whenever we eat out in a Greek restaurant we always order a bowl of Avgolemono. It's always a good gage for us because if the soup is good and homemade we know that the rest of the meal is going to be really good!
This soup is a little tricky to make. If you don't do it right the broth will curdle. I think the secret is adding the hot liquid to the eggs very slowly while the blender is going, and once that is well blended adding that slowly back to the big pot.
The recipe that was given to me calls for 5 large eggs. I have scaled that back to 3 eggs.
1 whole chicken
1 small onion, peeled
2 carrots, whole
1 bay leaf
1 celery stalk, whole
salt to taste
white pepper to taste
1/2 cup of long grain rice or orzo pasta
5 large eggs
1/2 cup fresh squeezed lemon juice
1 tablespoon flour
Make the chicken stock by cooking the whole chicken in the water with the onion, carrots, celery and bay leaf. Season with salt and pepper.
Cover and cook until the chicken is tender.
Remove the chicken from the pot
let cool and debone, shred or cut into pieces
Discard onion and bay leaf.
Place carrots and celery in a blender with a little broth. Blend until smooth. Add back into the stock
Reserve one cup of broth for the next step!
Bring broth to a boil and add rice or orzo, cover the pan and simmer over low heat until your pasta or rice is tender.
Add chicken pieces back to the stock
Beat the eggs in a blender until frothy.
Pour in the lemon juice and flour and blend thoroughly.
With the blender running, slowly add 1 cup of the hot broth into the egg mixture. Gradually return the egg mixture to the stock, stirring constantly and cook over low heat for 5 minutes.
Do not allow the soup to come to a boil or the soup will curdle.
Serve this soup with some fresh sliced lemon and some crusty bread.
You're going to enjoy serving this. Your family and guests are going to enjoy eating this. After their first spoon full they might even think you're Greek!
Buon Appetito
Καλή όρεξη
Να τρώτε καλά
xoxoxo
Lorraine
Would love a new post. If your not to busy going to TV tapings LOL
ReplyDelete