So sorry for missing yesterday- I MUST have had a bad day to miss Foodie Friday!
Surgery is Tuesday and it appears there's a tiny glitch. An abnormal test result now has everyone scrambling to get some more testing in before the pacemaker is implanted. MRIs are problematic afterward :)
One of my former clients and a dear friend called me yesterday and she sounded AWFUL. I was so touched that in the throes of the flu she was calling to check on me.
When I was very young and felt bad, my Nonna went straight for the soup pot. One of my favorites was her Avgolemono- a rich, creamy chicken broth thickened with egg and lemon. Along with her Stracciatella her reputation as a healer was sealed.
It was only years later when I was older that I found out that my Nonna's soup wasn't an Italian cure-all. It was actually Greek! No matter where it originated, this is comfort, and love, and healing in a cup.
I've seen "fancier" versions with chicken pieces and vegetables thrown in, but this is simple and basic. The only concession I make to modern times is using my stand mixer to beat the eggs- I think it makes for a thicker, richer soup. I love this soup hot, but traditionally it can be served either hot or cold
6 cups chicken broth- preferably homemade
3/4 cup orzo
3 large eggs
generous 1/4 cup fresh lemon juice
finely grated zest of 1 lemon
salt and white pepper
2-3 tblsp chopped fresh parsley or dill
In a large saucepan, bring broth to a boil. Add orzo, reduce heat, cover and simmer till tender (10-15 minutes). In the meantime, beat eggs till light and thick, then whip in lemon juice and zest. When orzo is cooked, pour about 1/2 cup of hot broth into eggs with mixer running- beat 5 seconds and add another 1/2 cup the same way. Add one more 1/2 cup and beat 5 more seconds. Skim off any foam and pour eggs into saucepan with orzo and broth. Heat, stirring till thickened and creamy- DO NOT BOIL- eggs will curdle. Remove from heat and stir in chopped parsley or dill.
I made some tarts for a fundraiser this week and had some pastry dough left. Rolled out and filled with a honey and lemon infused ground nut filling, it made a lovely sweet treat to send along with the soup
1 double crust recipe sweet pastry dough- see below
1 cup very finely chopped nuts
1/3 cup sugar
2 tblsp honey
1 tsp cinnamon
1 tsp lemon juice
1/2 cup semisweet chocolate chips
1 tsp shortening
Preheat oven to 375 degrees
Divide dough in half and roll out each half to a 10-12" round (roll out between 2 sheets of lightly floured waxed paper). Transfer 1 round to a parchment lined cookie sheet.
In a small bowl, combine nuts, sugar, honey, cinnamon and lemon juice. Spread on the pastry round which is on the cookie sheet leaving a border. Top with the other round, press edges to seal, and trim with a fluted pastry cutter. Prick top with a fork and brush lightly with milk. Bake for 20-25 minutes till lightly golden. Cool on a wire rack 10 minutes before cutting in wedges with a pizza cutter. Melt chips and shortening together (I do it in a ziplock bag in the microwave) Snip the corner of the bag and pipe onto wedges
Buon Cibo, Buon Amici,
Pattie and Allie