Saturday Six

Thanks for the links. I'll try the second one since I have most of the ingred except for the fresh >

mushrooms. My sis keeps bring me tons of dried from our relatives in Liguria. I have been stockpiling the mushrooms in my freezer.

 
I pretty much use the Silver Palate GLSoup recipe below and add chicken...

Sort of a combo of the two recipes below. I like a nice thick soup and I try to use shredded chicken as it adds to that.

Humm, masybe I shouldn't toss the truffle oil just yet. Can't smell/taste real well yet as I'm still sick so maybe I'll wait till I can.

As for the wine, there will be no tossing of that! It lives racked in the house b/c there is too much temp change in the garage. Plus, I've mostly started my collection since DH so it's not all that old, for wine anyway.

Greek Lemon Soup posting from Gail's. This simple version is quick and one of my favorites:

Dawn/SanDiego: REC: Avgolemono Soup posted by Lita...yum!
Posted: Dec 11, 2002 1:03 AM
in response to: Guest
in response to: Guest

* Exported from MasterCook * AVGOLEMONO SOUP Recipe By : Lita/By Jove
Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method


6 cups chicken broth (homemade or one 49 oz. 1 can chicken broth)
2 chicken breasts (frozen OK)
2 cups water 3/4 cup uncooked white rice
2 lemons or large limes (I use whichever is cheaper)
3 large eggs
Salt & Pepper

Poach the chicken breasts in the chicken broth (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add the water and rice to the broth and bring to a boil. Reduce heat and simmer until rice is cooked. Combine the eggs and the juice of the lemons/limes in a jar and shake until frothy (break the yokes first with a fork). Add this mixture bit by bit to the broth/rice, which should be on "low." Stir after each addition. I shake the egg/lemon after each addition to keep it frothy. After incorporating the egg/lemon mixture, add the chicken and season to taste with S & P. You may want to season with a little more lemon or lime juice (I do) or add water if you think the soup is too thick. I usually leave it on the burner on low for another 5 minutes to ensure that the egg is cooked and the flavors have blended.

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Greek Lemon Soup from Silver Palate Cookbook

Greek Lemon Soup Ingredients:
6 cups canned chicken broth
1/2~3/4 cup long-grain rice (not converte or instant)
3 egg yolks
1/4 cup lemon juice
Salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
Chopped parsley for garnish

Pour the broth into a pot and bring it gradually to a full boil. Pour in the rice. reduce to a simmer and cover. Cook about 25 minutes until rice is just tender. Do not overcool. Meanwhile whisk egg yolks and lemon juice together in a small bowl until well-combined. When rice is done, remove soup from heat and ladle 2 cups of hot broth into egg and lemon mixture. Wisk this mixture back into remaining soup. Return soup to medium heat and cook, stirring constantly until soup is just steaming. Do not let it reach a boil. Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. correct seasoning just before serving. Garnish hot or cold with lemon slices and chopped parsley.

 
Pat, I picked "The Help" for my bookclub selection in May. tell me how your group liked it and what

kind of discussion it prompted. We have just one member who grew up in the Carolinas and had "help", but they were not rich and not Jr League and on a farm, so she said it was so different than city folk with Help.

 
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