Because I had a carrot to use up, I added it to the soup--mostly for its pop of color, but really, you can't miss with the basics here. A good, non--broken, perfectly creamy avgolemono is like a hug.
Slightly Adapted from My Kitchen Year by Ruth Reichl
6 cups chicken stock (I used a veggie, non-chicken soup base paste)
(I added 1 medium carrot, diced)
1/3 cup rice (I used 1/2 cup)
(I garnished with Pecorino-Romano cheese and finely chopped fresh dill)
Bring the stock to a boil. Add the rice, lower the heat to a simmer, and cook for 20 minutes.
Meanwhile grate the rind from the lemon into a bowl, then squeeze the lemon and add the juice to the rind.
Separate the eggs, dropping the yolks into the lemon juice. (Save the whites for another purpose/use.) Add a pinch of salt and beat the yolks into the lemon juice and rind.
When the rice is tender, whisk about half a cup of the hot stock into the yolks, then slowly pour the yolks into the soup, stirring constantly. Cook gently for about 5 minutes, or until the soup is slightly thickened. Pour into bowls and eat slowly.
(Ruth says she serves her Avgolemono with a drizzle of olive oil and grated Parmesan cheese. I used Pecorino-Romano cheese and a little dill.
Notes/Results: I you have never made this soup, try it. If you have made it, make it again. It's so creamy and lemony and tastes like sunshine. The trick is beating your eggs well and really tempering them with the broth before you stir it into the soup so the eggs don't cook into little bits and everything is gloriously smooth. Other than that, it is a pretty effortless soup that you can make mostly from the pantry when you need a comforting dinner quickly. I am always happy to make this soup and Ruth's version is a good, simple one.
As mentioned, we are saying Bon Appetit, Ruth Reichl! and cooking along with her for the next six months at IHCC. Come join us--you can cook along each week, or join in just on the themes you like. Check it out, here.
Now, lets take a look into the Souper Sundays kitchen:
Judee of Gluten Free A - Z Blog shared this fall-fantastic Instant Pot Acorn Squash and Apple Soup and said, "It's fall and I am eager to start enjoying the beautiful seasonal produce in my soups! Gala apples and acorn squash are two favorites that are key players in this light autumn soup recipe. I was able to get 2 pound bags of organic apples very reasonably priced at Trader Joe's this week. In addition, the farmer's markets are starting to display their colorful winter squashes. ... Personally, I prefer the soup seasoned with cumin. However, many friends enjoyed it a little sweeter with cinnamon. Both ways are good. It's your choice."
Wendy of A Day in the Life on the Farm is back at Souper Sundays this week with her Baked Potato Soup in the Crockpot. She said, "Creamy and flavorful potato soup simmers all day long in the crockpot. You come home to a delicious smelling house and dinner is on the table before you know it. Topped with all the things that make a perfect baked potato.....cheese, sour cream and bacon, this soup is a winner."
Debra of Eliot's Eats brought Olive Tapenade and Crostini and Olive Sandwiches inspired by a recent read. She said, "I finally landed on two descriptions from the novel—“Baby wanted a green olive sandwich and yogurt” (25) regarding one of Cerise’s cravings coupled with a later passage showing Eldris’ clueless-ness about her and Richard’s monetary state: 'And when he finally did take me out to celebrate, he was pulling wads of cash out of his pockets like some mobster on TV. He ordered two vodka martinis before the appetizers even arrived. Appetizers, Violet. He won’t give me the money for new carpet, but he’ll order crostini and tapenade. (169)' ... Because of the whole “olive sandwich” angle, I am linking up with Deb’s Souper Sundays (with sandwiches and salads)!"
Tina of Squirrel Head Manor battled a stressful week but still managed to bring Carole's Pasta Salad. She said, "A few weeks ago I saw a post at Carole's Chatter for her toss together Pasta Salad. The salad was good and instead of following her recipe to the letter, I added corn and tomatoes. Recipes are just guidelines and suggestions for me. Yes, here are my blue lunch bowls again."
Mahalo to all who joined in this week!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
Have a happy, healthy week!