Sunday, September 14, 2008
this bowl of white froth might not look like much, but it is my ultimate comfort food. avgolemono is a greek soup of chicken broth, rice, egg and lemon. one can take the long route, and make the stock from scratch from a whole chicken. or one can take the short route, like i did today.
quick avgolemono soup
precook some rice, or use left overs. i used white basmati.
boil a quart of chicken stock. i made mine by adding 1.5 tblspns of better than bouillon paste to four cups boiling water. add a bay leaf and a little pepper.
add in 1/2 to 1 cup cooked rice, depending on how rice-thick you want it. if you have some cubes of chicken you can add them too. but frankly, i like the pure and simple broth.
blend three eggs in the food processor for ultimate froth. or use beaters. or a whisk. i find that the food processor makes an amazing froth though. some people use just the yolks, but i use the whole egg. add in juice from one lemon, about 1/4 cup, and blend.
take about a cup of warm broth from the soup and very slowly add it to the egg lemon froth while continuing to blend. add very slowly so the froth doesn't fall flat.
slowly add the froth back into the soup, stir, and heat for about five more minutes.
eat, and find comfort.