Food Blog:
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New Mexico.
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Tuesday, October 4
Avgolemono
The Greeks are weird. They invented the marathon. They took the small and bitter fruit of a tree and said to themselves, "perhaps we could eat what came out of this if we squeezed it". Definitely weird.
But when they said, "Let's take lemon juice and eggs and beat them together then cook it as a soup!"? Well, that was genius.
Soupa Avgolemono (as exerpted from a comment to an Epicurious posted recipe), scaled down to one serving:
2 c. homemade chix stock
1/4 c. orzo or rice
1 egg separated
juice of 1 lemon
fresh ground black pepper
"This recipe will make a perfectly balanced salty, rich, filling, comforting soup." Heat broth, add rice and cook until tender. Whip egg whites to medium peaks, add yolks beating continuously, add lemon juice, beating even harder (this will all hurt your arm if you try to do it by hand as I did!).
Temper eggs with 1/2 c. broth, adding in slow stream while continuing to beat furiously so you do not curdle the eggs.
Add egg mixture back to remaining broth and serve. Do not boil - the eggs will still curdle if you let them.
A non-traditional addition could be cooked chicken and/or garlic.
Frothy and somehow straddling that light/rich fence with aplomb, this soup kicks ass.
Time posted: 23:07 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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