Thursday, January 24, 2013

The Foodie Files

I made the mistake of checking the weather report before getting dressed the other morning and do you know what that weather report said?  19 degrees.  There was mourning and gnashing of teeth to say the least.  I managed to face the day after layering two pairs of pants and five shirts (this is a true story), but all I really wanted to do was wrap myself in a blanket and eat lots of soup all day.  Because soup and blankets make winter bearable for me (countdown to spring...54 days).  The soup that soothed this week's chill was good 'ol avgolemono.  If you've never tried this Greek delight then get cracking (it's an egg'll get it in a second).

1 quart plus 1 cup chicken broth
1 cup water
1/2 cup carrots, diced
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup orzo
2 large eggs
1 lemon
1/4 cup chopped parsley
Salt and pepper to taste

In a large pot, bring chicken broth and water to a boil.  Add carrots, onion and celery and cook for 5-10 minutes.  Add orzo and cook 10 minutes more.  Turn off heat and let sit while you prepare the egg mixture.

In a large bowl, beat eggs until thick.  Whisk in lemon juice.  

Gradually add 1/2 cup hot broth from saucepan to the egg mixture, whisking constantly.  Add an additional 1/2 cup of broth and whisk, then add a final 1/2 cup and whisk again.  

Pour mixture back into saucepan and cook over low heat, stirring with a wooden spoon until the soup slightly thickens.  Do not boil, or eggs will curdle.  Add salt and pepper to taste, then sprinkle with parsley.


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