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Archive for March, 2010

Once I was in Portugal and a lemon fell from a tree hitting  me on the head.  Given my real affection for lemon in and on everything, I thought it was quite appropriate that out of the foursome, 2 Jewish people and an Anglo,  the lemon hit me the Greek! If it had hit any of the others, nobody would be blogging about it tonight because it would have been a non-event!

I eat lots lemons; in my water, on my fish, on my salad, in my margaritas.  I grew up with lots of lemon!  But still today, my favorite Greek food is  egg lemon soup (avgo=egg and lemono=lemon).  You can’t go wrong with this recipe.  The trick to good, foamy avgolemono soup is to make sure you whip the eggs and then pour them into the broth off the stove, right before serving.

Avgolemono Soup

6 cups chicken stock

1/3 cup short grain rice

salt

3 eggs whipped

juice of 1 large lemon

white pepper

Bring stock to boil in large sauce pan and add rice; salt to taste. Stir until stock boils again. Allow rice to cook for 20 to 30 minutes.

In a bowl beat eggs until fluffy.  Beat in lemon juice.  Laddle about 1/4 of the boiling soup into eggs, whisking constantly.

Remove soup from heat and gradually add egg mixture, stirring gently.  Serve immediately.  Serves 6 of those people or 3 Greeks!

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