Wednesday, January 23, 2013

Greek Egg Lemon Soup with Brown Rice

Our beloved dog Finn had some major surgery Monday which has left him slow and sad. Luckily, we took him out for a serious snow romp before hitting the Vet's office. It's a high of 10 F here today which is not warm. I have three different kinds of soup in the refrigerator - mixed bean, butternut squash, and leftovers of this delicious Greek Egg Lemon with Brown Rice. A warm bowl is the only thing I want to sit down with. I just hope our pup starts feeling better soon and can get out and enjoy the white winter.



Greek Egg Lemon Soup with Brown Rice
adapted from Ancient Grains for Modern Meals

8 cups low-sodium chicken broth (sub vegetable if you'd like)
1/2 cup thinly sliced green onions (about 3)
1 clove garlic, lightly crushed
1 recipe parboiled short-grain brown rice (recipe below)
2-3 lemons
2 large eggs, separated, at room temperature
1/2 cup finely chopped fresh dill
1 teaspoon salt and fresh pepper

1. Bring the chicken broth, green onions, and garlic to a boil in a large saucepan, covered. Decrease the heat to maintain a simmer and cook for 20 minutes.

2. Meanwhile, make the rice. Place 1 cup brown rice and 1 cup water in a small saucepan, covered, and bring to a boil over medium-high heat. Stir once, and then decrease the heat to maintain a simmer, cover, and cook for 15 minutes. Remove from the heat, cover, and let sit for 15 minutes. There should be no liquid left.

3. Juice the lemons. Measure 1/4 cup plus 2 tablespoons juice and set it aside in a small bowl. Slice 1/2 a lemon and reserve slice to squirt on individual bowls just before serving.

4. When the rice is ready, make the avgolemono. In a medium nonreactive heatproof bowl, beat the egg whites until frothy and multiplied in volume several times, about 2 minutes. Continuing to beat, add the yolks, then slowly pour in the lemon juice. Now the egg mixture should have lots of body and a light yellow color. Gradually pour 1 ladleful of the hot chicken broth into the egg mixture, beating all the while, to temper it. Add a second ladleful of broth in the same way.

5. To finish, slowly pour the egg-broth mixture back into the soup, whisking continuously. Add the dill, salt, and pepper. Switch to a wooden spoon and very gently heat for 2 minutes over medium heat, stirring all along - do not bring the soup to a boil or the eggs will curdle. There will now be a thick, foamy layer on top of the soup. It will subside as you serve, while adding a sublime silky texture. Taste for salt and pepper.

6. Ladle the soup into deep bowls and serve with more lemon juice on the side.


5 comments:

  1. OMG, please tell me Finn is ok. I just saw your beautiful photo of your sweet doggie, and I am sending good thoughts and prayers his way.

    a dog Momma,
    Nancy

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  2. Thank you Nancy! He's doing much better and hopefully will be back to normal next week.

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  3. I am so happy to hear he is doing better! Sending puppy hugs from my girl, Iris!

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  4. Sarah, I make your amazing food every week. But I have to be honest this one did not do it for me. It was really strange. Maybe other like it.

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  5. I'm sorry you didn't love it! It's something I ate a lot growing up so I love it but could see that it could be odd to some. Have a good one!

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