I got this from Allrecipes.com but whoever wrote that recipe is an idiot. I'm not putting their exact recipe down here, I'll just go ahead and write out what I actually did. If you want to see the original recipe, it's here. These are the directions for 8 people (I wanted leftovers). One of the really nice things about Allrecipes is that you can change the number of servings and it recalculates.
INGREDIENTS
Some chicken, enough to make 1/2 cup cooked and diced
4 cups chicken broth
1/4 cup fresh lemon juice (I dunno, half of a lemon is about right)
1/4 cup chopped or shredded carrots (about 1 carrot)
1/4 cup chopped onion (about 1/2 onion)
1/4 cup chopped celery (about 1 rib)
1 turnip (optional. I love turnips!)
1 tablespoon chicken buillon
1/8 teaspoon ground pepper
2 tablespoons olive oil (optional)
2 tablespoons all-purpose flour (optional)
1/2 cup cooked brown rice
8 slices lemon (optional)
1-4 egg yolks, depending on your preference (I used 1)
In a large pot, cook the chicken in some olive oil or nonstick spray. Set aside to cool before cubing or shredding. In the same pot, add a little olive oil and cook the celery and onions over low until tender. If you like a thick soup, shove the vegetables off to one side of the pot and add two tablespoons each of olive oil and flour to make a rue (or you can do 1 Tbls and 1 Tbls, or whatever, as long as it's a 1-to-1 ratio). Mix oil and flour until it's smooth, then slowly add a little broth at a time, mixing each addition thoroughly with the rue to work out any lumps. Make sure to deglaze and pick up any the brown bits on the bottom of the pan as you go.
Add lemon juice carrots, soup base, and pepper (and the chopped turnip). Bring to a boil on high, then simmer for 30 minutes.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices and/or parsley.
RESULTS: delicious. It tasted an awful lot like how I remembered Bethie's recipe tasting, so I think either is a viable option.
VARIATIONS:
- Turnips (add or don't add)
- Replace the rice with barley (can cook right in the broth with the veggies, takes about 20 minutes)
- Leave out the chicken, it's still good!
- Scramble in the egg white at the end by not tempering the egg and just pouring it right into the hot soup and stirring fairly quickly (don't splosh!)
- At the very end, add some chopped greens like kale or spinach and heat through.
7 comments:
Looks good, but I'm confused; why is the person posting the soup an idiot? What was wrong with it?
You're right, idiot was probably too harsh. It just seemed that there were steps put in there that just served to make more work and dishes, like shredding the carrots instead of chopping them, or some of the directions would miss out on a chance to add flavor to the soup, like throwing the onion and celery in with the broth without ever sauteing it... maybe idiot isn't the right word, maybe inexperienced would be better (although that implies that I AM experienced, which is certainly not true... although I suppose saying the recipe poster is an idiot also implies that I'm not). Also, I couldn't figure out why the poster suggested mixing the flour and oil in a bowl and then adding it to the broth, already hot and cooking, rather than making a rue in the pan before adding the broth, which not only helps get rid of the floury flavor but also uses fewer dishes. It seemed needless. However, I will take back my idiot comment, as I agree it is not nice.
I had gone outside to chop a path through the ice on the deck so Doozer wouldn't slip and slide on her way to the stairs. I hadn't worn a coat thinking I would only be a few minutes and the chopping would keep me warm. I was wrong in this and was looking forward to going back inside. When I opened the kitchen door, the most amazing aroma assaulted me. Beth was just finishing this soup so all the flavors were blending. The aroma itself was enough to warm me inside. Beth made me wait 20 minutes before we ate. It was wonderful! Nothing needed to be changed but Beth preferred a touch more lemon and added not more than a 1/16 tsp to each of our bowls which zinged it up but in no way diminished the original wonderfulness.
This is a keeper.
Well, I didn't make you wait for no reason, it wasn't finished yet! :) Glad you liked it.
I would have to say to add the lemon juice to taste, but be brave with it, it only gets better!
Mom or Beth, how'd the turnips in the soup turn out?
Never in my wildest dreams would I have considered a turnip to be my friend. And although I still will shy away from eating them raw - Beth & I bravely tried them that way - I found them to be very akin to potatoes once cooked and quite pleasant in the soup.
Kate, this soup is great. Mine is too thick because I add so much stuff, but since it's dinner, I guess that's ok. I sauteed garlic along with the onion and celery, because I think garlic should be in everything, and I also added white beans. Only mistake was I added dandelion greens because they didn't have escarole at the store. I know Greek cuisine uses dandelion greens, but I didn't know they're a bit bitter. Oh, well.
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