Greek Egg-Lemon Soup
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Greek Egg-Lemon Soup
Red Beans & Rice. Otis uses the Seme di Melone pasta--the "little boats" of his childhood--in lieu of rice, giving a succulent appeal to the broth.
One 4-5-lb. stewing chicken, deskinnedOne 49-oz. can of chicken broth (Otis uses the fat-free variety)1 small package of Seme di Melone pasta or 1 cup rice2 eggsJuice of 2 lemons; more to taste
Place the chicken in a heavy kettle and cover with water, bringing to a high simmer. Cover with a lid and cook until the meat is falling off the bone. Remove the chicken, strain the broth, and skim the fat. (When cool, chicken may be shredded and returned to the soup or served separately on the side.) To the strained broth, add the canned broth, bringing the heat up until the soup returns to a simmer. Reserve aside two cups of hot broth. Add the pasta, and cook until tender.
Meanwhile, in a mixing bowl, break the eggs and whip, gradually adding the two cups of hot broth and the lemon juice in alternating batches, until the egg mixture becomes frothy. Add egg mixture back into the simmering kettle of broth. Season to taste and serve immediately. Serves 6.
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From the Nov. 6-12, 1997 issue of the Sonoma County Independent.
© Metro Publishing Inc.
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