Wester 2015

Yesterday’s Wester was a day of many things: sleeping in, delicious scones, and homemade avgolemeno.

Here is one of these things:

"egg and lemon soup"

And perhaps I should turn this post over to My Fella, since he is the cook and can explain the process better than I can.

One thought on “Wester 2015

  1. Fella says:

    I’m surprised I never did a blog post about avgolemono.

    Anyway:

    Cook yourself up some chicken stock with an actual entire cut-up chicken. You can also add in any chicken trimmings you’ve got, but you’ll need the meat from the chicken. Do the usual stock thing, you know, carrots, celery, onions, garlic, bay leaves, whatever.

    After the chicken’s been simmering for like an hour, pull out the breasts and strip the meat from them. Set the meat aside and return all the bones and gristly bits back to the stock.

    After another hour, do the same thing with the dark meat.

    Let your stock cook for, I don’t know, two, four, six, eight more hours. You really can’t go too long. Add water as necessary to stop it from running dry. While this is happening, do some other stuff:

    Peel the zest off of a lemon or two and set it aside. Juice those lemons and some others — for a total of four lemons’ worth of juice. Strain the juice so there’s no pulp or seeds.

    Get like four eggs and four egg yolks and whisk them together. Make yourself a sad egg-white omelet for lunch with the remaining whites, or save them for meringue or something.

    Take the lemon juice and drizzle it into the eggs while whisking the eggs. The whisking is important because otherwise the acidity of the lemons might curdle the eggs. DO NOT WANT.

    About now it’s time to strain the stock. The liquid stays, everything else gets tossed. (Give it to the pigs if you got ’em.) You are looking to get like two quarts of amber-to-mahogany colored broth. If you’re a little shy volume-wise, you can probably add water (or boxed chicken stock) to make up the deficit.

    Clean out the pot. Put the stock back into the pot. Put the lemon zest in (maybe in a bundle so it’s easier to fish out later). Add a cup of rice. Boil until the rice is tender. Pluck out the lemon zest. Reduce the stock to a bare simmer.

    Take a ladle-full of stock — it’s ok if some rice gets in — and slowly slowly drizzle it into the egg mixture, while whisking. The goal is to warm the eggs without curdling them. Remember what I said about curdling above? DO NOT WANT.

    Once you’ve done a few ladles-full of broth, the eggs should be like bathtub temperature. Take the egg mixture and now whisk that into the stock. I know, right? Once again, go slowly to avoid curdling. You should have a beautiful, lemon-cream colored broth in the pot now.

    Add the reserved chicken to the soup. Adjust the temperature so that the broth is just barely moving. The occasional bubble can break the surface, but more than that would be bad. Cook this slowly, stirring frequently, until the soup is thoroughly warmed through and pleasantly thick.

    Now slap some of that into bowls, pepper it heavily and garnish with lots of fresh mint. Happy Easter!

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