We return to our International Cooking Challenge tonight with a culinary visit to Greece.
We had a grand Greek feast for New Year's Eve, and none of us are strangers to Greek food. A while back, The Boy had a Greek Lemon Chicken Soup at one of our favorite restaurants, and I've been hankering to try it ever since. Now is the time!
The Girl is already practically a scholar on Greece (thanks, Percy Jackson, for spurring that interest!). She could teach us all a lesson, I think. (Wait until we get to Egypt... that's one she really knows a lot about!)
When The Girl tried the lemon chicken soup, she started jumping around the kitchen with joy. Both kids suggested that we should have this soup again tomorrow night. I don't know about that, but I think for sure it will enter our standard repertoire.
It was very easy and went together quickly, which is also a plus.
Greek Lemon Chicken Soup
(modified from The Kitchen McCabe)
1 large chicken breast
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp dried dill (or fresh dill, if you have it)
water to cover chicken
1/2 Tbsp olive oil
1/2 large onion, diced
3/4 c carrots, shredded
4 c chicken broth
1/3 c orzo
Juice from one lemon
dash white pepper
Place chicken in a stock pot and cover with water. Add oregano, thyme, and dried dill to the water. Bring to a low boil and cook until chicken reaches 165 F internal temperature, about 10-12 minutes. Remove from water and set aside to cool. When cool, chop into small pieces.
Reserve 1 c of the poaching liquid and discard the rest. Use the same stock pot to heat the oil. Saute the onion in the oil for about 5 minutes, until soft, but not brown. Add shredded carrots and cook for an additional 2 minutes. Add the reserved poaching liquid and 3 1/2 c of the broth. Bring to a boil and add the orzo. Cook for about 10 minutes, or until the orzo is tender.
Put the remaining broth in a blender or an immersion blender cup. Add the 2 eggs and the lemon juice. Blend until frothy.
|Tempered egg & broth|
Temper the egg broth mixture before adding to the soup by spooning 1/4 c of each liquid into a separate bowl and whisking well. Repeat until 1 c of each broth have been added. Do not let the egg liquid boil, or the eggs will curdle. No one wants scrambled egg soup.
|Creamy delicious soup|
Slowly whisk the tempered egg broth mixture into the rest of the soup. Season with a dash of white pepper. Do not boil, but keep warm until serving. If you have fresh dill, add a little at the end.