Avgolewhat?

Avgolemono
The Soup Book, edited by Anne Sheasby

3 3/4 cu chicken stock
1/3 cu+ long grain rice

3 egg yolks
2-4 tbs fresh lemon juice

2 tbs finely chopped parsley

salt and pepper

lemon slices and parsley sprigs for garnish

Rinse the rice thoroughly.

Pour the stock into a pan, bring to simmering point, then add the drained rice. Half cover and cook for about 12 minutes until the rice is just tender. Season with salt and pepper.

Whisk the egg yolks in a bowl, then add about 2 tbsp of the lemon juice, whisking constantly until the mixture is smooth and bubbly. Add a ladleful of soup and whisk again.

Remove the soup from the heat and slowly add the egg mixture, whisking all the time. The soup will turn a pretty lemon color and will thicken slightly.

Taste and add more lemon juice if necessary. Stir in the parsley. Serve at once, without reheating, garnished with lemon slices and parsley sprigs.

Joni got this book from the library, and then went out for shopping therapy with a friend of hers. Collin and Isaac are spending the night at a church 'camp in' thing, so it's just Annette, CR, and I. We were going to have leftovers, but this soup looked both easy and interesting. I thought the soup was really good: thick, lemony, and ricey. "Avgolemono" apparently means 'egg-lemon' in Greek. The book says you can add more rice if you want. 1/3 cup seemed like plenty to me.



Kid ratings:

Christopher Robin
Annette

Annette has apparently decided to move to a 'five-star' system like the older boys.