How have I lived my whole life without ever eating and/or making this soup?
It may not look like much, and, in fact, it didn’t really take much to make it. As usual, I feel that it needs a fancier name. It turns out there is one: Greek avgolemono, which equals egg-lemon.
Here’s the humble beginning:
I know, it’s a little reminiscent of Princess Leia. Just cover with water and simmer away. After a couple of hours you can strain the broth and then when the chicken is cool you just separate the meat from the bones and skin. Then it’s smooth sailing: add rice and simmer for another 25 minutes. Whisk together two eggs and the juice of two lemons and voila.
Okay. So I may have left out the tablespoon of salt and a few operational details, along with freshly ground black pepper, so if you want the play-by-play you should pick up Jennifer Reese’s book, Make the Bread, Buy the Butter. In addition to the recipe you’ll get a lovely recounting of how she went about killing her first chicken.
In other news: Marnie and I did the double date thing at the Braves game last night. Of course I started off the evening with the all-American draft beer and peanuts. That was followed by a few bites of everything Jake ate. But later during our exploration and after a stop at the gift shop Marnie and I discovered Tachos. Trust me when I tell you that I was way more excited than my vegetarian friend. I’m sure that Tachos are a trend that is — or will soon be — sweeping the nation, but just in case you don’t get out much, here’s what you’re in for: tater tots covered in chili and drowned in cheese.
Eat Well and Savor.