Wednesday, January 6, 2010

Linda's Greek Lemon Chicken Soup

Thought I would test run Jenn's newest blog. Here is that great soup Linda made and we have made several times since then. You can cut the yolks down to 4 and it still works. Just don't go for cholesterol tests the next morning!

Greek Chicken Lemon Soup

8 c. chicken both
½ c. lemon juice
½ c. grated carrots
½ c. chopped celery
½ c. onion
¼ c. chicken stock base
(powdered seasoning for dissolving in water)
¼ c. butter softened
¼ c. flour
7 egg yolks at room temperature
(I cut this in almost half 4)
1 c. diced cooked chicken
1 – ½ c. white rice
White pepper to taste
1 lemon sliced for garnish

In a large pot, combine the first 6 ingredients and bring to a boil. Reduce heat, partially cover, and simmer for 30 minutes.

Mix butter and flour in shallow bowl until smooth. Add to soup in small amounts, blending thoroughly after each addition. Simmer 15 minutes, stirring frequently.

With electric mixer on high speed, whip egg yolks until light and lemon-colored. At medium speed, add 2 cups of hot soup very slowly, in a thin stream. Slowly return mixture to remaining soup and heat but do not boil. Add rice, chicken, and pepper. Ladle soup into individual bowls and garnish with lemon slices and parsley.

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