Wednesday, April 01, 2009
Recipe: Avgolemono soup
Lindsey Nair
Front Burner blog
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Mary Rapoport, spokeswoman for the Virginia Egg Council's Roanoke office, says this Greek soup can be served as a starter or as the meal itself. She warns that you must take your time. "Rush it and you'll surely curdle the eggs instead of bringing it to a creamy, thickened consistency," she said.
Avgolemono soup
Makes 8 cups or 4 to 6 bowls
8 cups chicken broth
1 cup uncooked rice (not minute rice) or orzo
Salt and pepper to taste
4 eggs, well-beaten
Juice from 3 large lemons
Parsley for garnish
Optional add-ins: Chopped, cooked chicken or fresh spinach
1. Bring chicken stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt and pepper if desired.
2. Beat the eggs. Once thick, add the lemon juice, beating continuously.
3. When the orzo or rice is finished, very gradually transfer two cups of the hot stock to the egg/lemon mixture, adding it in a slow constant stream and beating vigorously to prevent the eggs from solidifying.
4. Take the soup off the heat and add the beaten mixture back into the pot, whisking to blend. Cook over medium-low heat until thickened. The soup should either reach 165 degrees on an instant-read thermometer or coat the back of a metal spoon. If using the optional cooked chicken or fresh spinach, add it now. The spinach with wilt nicely in the hot soup.
5. Serve immediately or refrigerate and serve chilled. Garnish with parsley and a very thin slice of lemon.
Source: Virginia Egg Council
Artichoke-mushroom frittata
Serves 8
Lindsey's note: The nice thing about this frittata recipe is that you can substitute in different precooked fillings if mushrooms and artichokes don't suit your fancy. Consider asparagus, green peppers, onions, ham, bacon or sausage. You could also use different hard cheeses.
Serve this for breakfast, lunch or dinner. Be sure to use an ovenproof skillet and an oven mitt!
4 Tbsp. extra-virgin olive oil, divided
16 baby artichokes, trimmed, halved
2 to 4 garlic cloves, chopped, depending on personal taste
12 large eggs
8 Tbsp. coarsely grated sharp cheddar cheese, divided
8 oz. fresh crimini (baby bella) mushrooms, thinly sliced
1. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and saute until beginning to brown around edges, about 4 minutes. Add garlic and 12 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
2. Preheat broiler. Whisk eggs and 4 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; saute until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining cheese.
3. Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata. Slice into wedges and serve warm or at room temperature.
Adapted from www.epicurious.com
