Monday, February 23, 2004

AVGOLEMONO SOUP

Per my earlier cravings here's the version of Avgolemono soup I made tonight:

1 small fryer cut up
1 large yellow onion
10-12 peppercorns
Salt

1/2 c Half and half
3 Egg separated
1 tbsp. Cornstarch
1/2 c Acini Pepe ( or some other small pasta such as orzo or even alphabet letters)
1/2 C. Chopped parsley
1 c Fresh lemon juice
the Zest of 1 lemon (optional)
Salt and pepper to taste


Throw your chicken (literally, if you had a bad commute home) in a pot with the onion, peeled and scored. Add the salt and peppercorns. I usually bring the pot to a boil and leave on medium high heat for at least an hour or until the meat starts falling off the bone. Drain the stock and reserve the chicken. Discard the skin and other 'undesirable' parts. Chop the pieces of chicken flesh, dark and white, and set these aside.

Bring the strained stock to boil in a 4 qt. soup pot and add acini pepe. Bring to boil and cook for about 6 minutes.

Stir the half and half and cornstarch together and beat in the egg yolks. Set aside.
Remove the soup form heat, add a small amount of the broth to the egg whites. Add a little more until you've incorporated about 2 c. of broth. At this point you can add the egg white and broth mixture to the soup. Now add milk and egg yolk mixture, stirring carefully. Return the soup to medium heat and continue to cook, stirring constantly for thee to four minutes or until it thickens. Carefully mix in the lemon juice. The soup should have a creamy and light consistency. Remove from the heat. Serve in individual bowls and garnish with lemon zest and parsley. By the way this soup is an amazing remedy for colds. It's been referred to as "Greek Penicillin"

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