Friday, 27 June 2014
Avgolemono -WCFC2014 : Greece
The second country that made it through to round 2 from Group C is Greece (Not The Ivory Coast, which is both a shame - as I'd bought the ingredients for an Ivorian soup as it looked like they would get through and I'd done my research, and a blessing as it was a gaspacho soup style made with avocados, and as we all know from yesterday, I really don't like avocados) and as this is the Soup Round, we're having a Greek soup.
A while ago, I made a Turkish dish - it's name escapes me right now - but it was basically lamb meatballs in lemony custard. This soup is very similar and I would say it's kind of an acquired taste. It's a standard chicken soup but it's thickened with an egg and lemon mixture that resembles a custard as it's cooked. It was, ummm, interesting, but worth a try as it was also quite a summery taste
Also, if you can't get orzo (rice pasta) you could just use ordinary white rice, and cook it for a little longer than you would pasta
4 Chicken Breasts
2 Celery Stalks
60g Orzo Pasta
Zest of 1 Lemon
Juice of 2 Lemons
Salt and Black Pepper
1. Put 1.5 litres of water into a large pan, then add the chicken, finely chopped carrot, onion and celery. Bring the water to the boil and cook for 30 minutes, until the chicken is cooked. Remove any foam that forms on top of the pan.
2. Remove the meat and vegetables, shred the chicken and set aside.
3. Add the orzo pasta to the stock and simmer for 10 minute, until the pasta is cooked.
4. While this is cooking, in a separate bowl, whisk the eggs until they are fluffy, and then add the juice and zest of the lemon, mixing thoroughly.
5. Take about 2 cups of the stock and slowly add them to the egg and lemon mixture, whisking constantly to stop the eggs from curdling or separating
6. Return the egg mixture to the pan, along with the vegetables and chicken, taste and adjust seasoning as you like, then simmer over a low heat, stirring constantly for 5 minutes
7. Garnish with some fresh parsley and then serve. Enjoy!