12.05.2011

The soup of all soups...

Image and recipe via Dinner a Love Story.

Seriously y'all. I mean seriously -- if you do nothing else this week, make this soup. You will die at how amazing it is, and also how incredibly down-to-your-bones good it is. I still don't really get how something so easy could be so phenomenal, it's creaminess defies what the simple ingredient list suggests, plus it takes just 15 minutes to whip up so the whole thing is really too good to be true. Oh, and if I were you - I would double this recipe since you'll want to eat three bowls of it and this is just enough for each person in your family of four to have one bowl (except for the big Daddy who will get the extra half-bowl just because you love him so.) 

Avgolemono 
(Originally from Cookie Magazine)


4 cups chicken broth
1/4 cup uncooked orzo
salt and pepper
3 eggs
3 tablespoons lemon juice
shredded rotisserie chicken (optional)

In a large saucepan, bring the broth to a boil.

Add the orzo and cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; let simmer.

In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, whisking to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add salt and pepper (to taste) and chicken if you have it, and serve.

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