Thu, May-17-07, 20:31
Plan: post-Pregnancy LC
Location: New England, USA
Here's a recipe for Avgolemno, the Greek egg and lemon soup. It's extremely simple to make and is fantastic when anyone is feeling sick and not in the mood to eat.
Good chicken stock (preferably homemade)
fresh juice of 1-3 lemons
salt and pepper
rice or pastine (if making for others)
I always recommend buying a good, organic/free range/no antibiotics bird to either boil or roast. I prefer the bones of roasted birds to make stock with. Check your local coop or farmer's market for carcasses to make soup. You of course can use canned broth or boullion, but I just don't think it tastes the same.
I simmer my bones with a carrot, half an onion, 4 cloves, 1 bay leaf, and some whole peppercorns for 2-3 hours, although 45 minutes will suffice for whole legs alone, 1.5 hours for a whole chicken.
1. Drain stock into a clean pan and bring to a simmer. Add ground pepper and rice or pastine if using and cook until done.
2. in a seperate bowl, stir eggs well. Add juice of 1 lemon and stir until color has lightened and is a bit frothy.
3. Stirring quickly all the time to keep the eggs from curdling, slowly ladle or spoon the hot stock into the bowl. When the eggs are warm, stir the whole mixture back into the pot and remove from the heat.
4. Season to taste, adding more lemon juice if necessary, and serve immediately.
Your chicken stock should have a jelly like consistency when refridgerated overnight. This is also a great way to get rid of any excess fat, which is easily scooped from the top.