avgolemono

the girl is CRAVING this today. we had it last week, from myra's dionysus, with a sesame salad. it was amazing, of course. but myra's doesn't open till 5 pm on sundays. and i'm cooking, so here we go.

i haven't made this greek soup before, but i like eating it. and i like messing around with soups the most of anything, so this will be my version. i did do a little recipe research, just to get started. chicken broth, rice/orzo, eggs, lemon. the egg part is the trickiest part, and makes the thick, rich texture- or it can "break" or curdle with the lemon juice. and it also makes this pretty much an eat it once soup and then get rid of the leftovers, the texture and taste won't be the same after reheating. so challenge #1- get the eggs in right, challenge #2- cook just the right amount.

chopped up 1 fennel bulb, 1 bulb of garlic, 1 onion, a few ribs of celery. sauteed till soft in butter and olive oil. added 1 box of good chicken broth (one day i will be a woman with chicken broth made from chicken carcasses and veggies and frozen or fridged till soup is made, one day..) and some chicken boullion cubes. gross! but the flavor! and some orzo pasta. cooked the pasta in the broth till soft. turned the soup off at the point, pulled out about a cup of broth, whisked three eggs into that, then whisked that mix back into the soup slowly- so the eggs didn't get too shocked by their new surroundings. squeeze lemon juice before serving.