Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]

Benefits

  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.


Soup always makes me think of comfort food.  It's hearty, it's warm and I'm full once I've finished my bowl.  But there's more, it cleans out my fridge and helps me get ready for the fresh groceries about to come into play.

Now I said today we're going to talk about traditional recipes with a twist.  The most common soup in all cultures is the age-old favorite:  chicken soup.

There's the tex-mex version where they add hominy or pozole

The Greeks have their divine avgolemono (lemon juice infused)

The Chinese have several version's that have fresh veggies and dumplings or noodles in them

And the Jewish kitchen has Matzo Balls.

All are delicious and make the home smell very inviting.  I thought today, I'm going to share the Avgolemono Soup.  It is truly a traditional Greek dish.  Serve it with some warmed pitas and you've got yourself a great meal.  If you've got a crowd that needs more-serve it with a side Greek salad and baklava!  This particular version came from www.allrecipes.com

Ingredients:
•1 (3 pound) whole chicken
•1/2 cup uncooked white rice
•salt and freshly ground black pepper to taste
•3 egg, beaten
•2 lemons, juiced
DIRECTIONS
1.Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
2.When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
3.Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
4.You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
FOOTNOTE
•The soup should be filling, salty and slightly sour.



  •  

Member Comments

About this author View Blog » 
author