WAY OT: Recipe

Well, since I'm really bored today and in a silly mood due to impending unemployment, I'll throw in a recipe. It's not dessert, because I can't do that from memory, but it's for my absolutely favorite soup. Enjoy!

Kota Soupa Avgolemono (Greek Egg-Lemon Chicken Soup)

The original Greek recipe has been modified by for quicker preparation, less fat and (in my opinion) more flavor. Feel free to experiment with the quantities - more rice will give you almost a pudding-like consistency. This quantity will feed my husband Craig and I for a week. Honestly, we like it that much. This recipe is from memory, but one of the beauties of it is that you can adjust the quantities of pretty much any of the ingredients and it will still turn out great.

Ingredients:

• 2 big cans of chicken broth (32 oz each, I think) - if you are so inclined, you could also use 8 cups of homemade stock, or 8 cups of water with bullion cubes, or you could stew a whole chicken in water to cover, rather than using the chicken breasts. This takes a lot longer, and gives you a much fattier soup.
• 2-3 whole chicken breasts (depending on how much meat you like in your soup), washed and trimmed
• 3 carrots, chopped
• 3 celery sticks, chopped - Craig actually hates celery, so I don't use this anymore. It's certainly not a requirement.
• 1 medium onion, chopped
• 3 lemons, juiced - I sometimes use four, but I LOVE lemons. I definitely recommend juicing your own lemons rather than buying bottled lemon juice.
• 1/2 - 1 cup rice -- I usually use 1/2 anymore.
• 3 eggs, separated
• Salt and fresh-ground pepper

Steps:

• In a very large stockpot, bring the broth to a simmer. As it is heating, add the carrots, celery, onion and chicken breasts. If you have already juiced the lemons, you may also wish to add one of the rinds.
• Simmer for 20-30 minutes, or until the chicken breasts are just done. Don't overcook them, or you'll get tough soup.
• Remove all of the solids from the broth. Bring the broth to a boil, and add the rice. Reduce the heat to a simmer and cover. Set a timer for 40 minutes.
• While the rice is cooking, cut up or shred the chicken, and pepper the heck out of it. (to taste)
• When the rice is done, beat the egg whites with an electric beater until soft peaks form. Add the egg yolks and the lemon juice. Continue beating constantly, and add about one cup of the hot broth in a slow, steady stream.
• Slowly pour the avgolemono sauce (the egg-lemon concoction you just made) into the soup, beating constantly with a large whisk. The beating is very important, or the avgolemono sauce will curdle.
• Add the chicken and vegetables back into the soup, beat some more and serve! This is truly perfect with a nice Greek salad and crusty white bread.

Diana Duncan
Director, Data Services
Arsenal Digital Solutions
dduncan_at_arsenaldigital.com
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