Reading Eating Suburbia’s post about lemons and chicken made me want to try my hand at some Avgolemono soup. I’m in the same position of having a lemon tree totally loaded with lemons. (Although the lemon tree right next to it, a different variety, is sparse. Go figure.) Coincidentally (or not) I had just picked up a Greek cookbook at the grocery store.
Frankly, I’m surprised they don’t try to sell more cookbooks at the grocery store. I mean, you’re there to buy food and are usually thinking about what to cook as well… Anyway this isn’t a full-out review of this cookbook, The Olive and the Caper: Adventures in Greek Cooking
Avgolemono Soup
Ingredients
- 4 cups lamb, fish, or chicken or turkey! stock
- 1/4 cup rice or orzo
- 2 eggs
- 3 Tbs lemon juice
- salt to taste depending on your broth
Instructions
- Heat the stock to a simmer, stir in the rice or orzo, and cook until done.
- In a small bowl, beat the eggs with a whisk until foamy, then whisk in the lemon juice. Stir in a cup of the hot broth while whisking. (Always add hot to cold, rather than cold to hot, to avoid nasty unpleasant things!)
- Turn the heat off the broth and slowly whisk in the egg and lemon mix. Do not let it boil again.
Yum! But 3 Tbs of lemon juice is not helping much to use up my lemons. I am trying not to pick too many because if they last through the freeze, they’ll stay good on the tree for months and that’s much easier than juicing and freezing the juice. We usually have lemons about 9 months out of the year.
But if you have any more lemon juice recipes to suggest I’m open to suggestions. Also for oranges, although usually we eat those up with no problem and they’ve never frozen.
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