Wednesday, October 27, 2010

Avgolemono Soup

When I was younger, I worked in a Greek restaurant for about 5 years. I remember watching Papui make it, every Sunday. The past few days my throat has been raw from coughing... this felt like heaven in a bowl.

Servings: 10

* 2 cups milk
* 2 tablespoons cornstarch
* 6 egg yolks, beaten
* 2 quarts chicken stock -- I used vegetarian chickit stock
* 1/2 cup long grain rice -- I used orzo.
* 1/4 cup butter
* chopped parsley
* 1/2 cup fresh lemon juice (or more to taste)
* 1 lemon, rind of, grated
* salt and pepper

**Note** You can vary this to taste, of course. I usually add a bit more cornstarch for thickening, diced vegetarian chicken, double the orzo or rice, about 1/2 c finely chopped onion, and about a handful of chopped celery.

**Note** Keep in mind, with the omission of the rice, this would be a great sauce for chicken linguini. Or atop asparagus. Or fresh snapped green beans. Or potatoes! Actually this reminds me to post the Greek potato recipe, too. Ahhh.... so much to eat, so little time :)

Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

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