Thursday, March 22, 2007

GREEK LEMON CHICKEN SOUP

"It is probable that the lemon is the most valuable of the fruit for preserving health."
~ Maud Grieve from A MODERN HERBAL
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GREEK LEMON CHICKEN SOUP
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~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup.
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8-10 cups organic chicken broth (better yet- homemade)
1 large chopped onion
3 chopped celery stalk plus leaves
2 chopped carrots
1 cup Arborio rice
1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs)
freshly ground black pepper
lemon pepper to taste
4-6 Tbsp. freshly chopped parsley
1 cup white wine
3 large organic eggs
juice of 4 lemons
chopped fresh dill
  • In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice, reduce heat and simmer uncovered about 20-30 minutes, until tender.
  • Add chicken, wine, and seasonings. Cook 10 minutes until chicken is tender. Add parsley.
  • Beat together eggs and lemon juice. Gradually whisk 1 cup of hot broth into eggs (making them less likely to curdle). Add egg mixture to soup, whisking constantly. Simmer 3 minutes or until soup has thickened slightly but do not let it boil.
  • Adjust seasonings and ladle into bowls. Garnish with chopped fresh dill.


2 comments:

Jason said...

One of my all time favorites, along with a side of grilled pita with olive oil & feta. This recipe is as good or better than the ones I tasted while in Greece. Nostimmos!

joey said...

Thanks Jason ~

It was created 'with love' and YOU in mind ...