Monday, January 17, 2011

Sometimes I need something a little different.
How about Greek Lemon Soup? 

If you like lemon and a creamy texture without any cream then this is your soup.

Saute the following in butter or olive oil (1-2 TBS) until soft or translucent:
1 Medium Chopped Onion (I think the original recipe calls for 1/2 Cup)
1/2 Cup Chopped Celery

Add 1/4 Cup plus 1 tbs of flour.  Cook approximately 5 mintues

Add 8 Cups Chicken Broth 
1/2 Cup Shredded Carrots (3-4 sliced carrots make it feel more substantial)
1 Cup Diced Cooked Chicken
1/2 Cup Rice, white, brown, wild or mixture (can be cooked or uncooked--adjust cooking time as suggested below)
1/4 Tsp Thyme
1/2 Tsp Marjoram
1/2 Tsp Basil
1/4 Tsp Pepper (white if you're concerned about appearance)

Simmer covered for 30 (with cooked rice) to 60 mintues (uncooked rice)

Just before you're ready to serve, take 3 beaten egg yolks and ADD SOUP a small amount at a time, (stirring constantly) to the yolks until they reach the temperature of the soup.  Then add the mixture to the soup.  Add 1/4 cup lemon juice.  Serve.  Note:  if you add the eggs to the soup instead of the other way around you will get egg drop soup.  The same is true if you add the egg white or whole egg to it. 
I learned that the hard way.

We can usually get about 2 meals out of this and my children don't care for it.

1 comment:

Anonymous said...

Thanks for the recipe Chiska - I love the carrot in the tree. It looks so much bigger than the one you sent.:) Its pretty cool!