With tomorrow being Valentine’s Day that’s the theme for this week. Now, HH and I have plans to celebrate on Sunday and I’m not cooking anything special. Last night though, I definitely showed my love in the kitchen. See, HH has a cold and when we get colds we want Lemono Soup. While I was making it I realized that I’ve tinkered with the recipe a bit more since posting it. Plus there aren’t any good pictures on that post. Well, except me as a zombie, that’s worth following the link for.
1 small or 1/2 large onion, chopped
2 cloves garlic, chopped (or a big spoonful of pre-minced garlic)
2 tablespoons olive oil
64 oz chicken stock (2 boxes or homemade or made from bouillon. Have more on hand, just in case.)
2 teaspoons cornstarch
1/2 cup long grain white rice (not brown rice and not leftovers, you want to add it uncooked)
Meat from 2 roasted chicken breasts. (Not to sound like Ina but roasting with bones and skin intact is so much better than boneless, skinless. Plus they’re cheaper. Or use a grocery store rotisserie chicken. Or leftovers if that’s what you’ve got.)
salt and pepper
1. Heat your big soup pot (or dutch oven or whatever you use) on medium high heat. Add the olive oil to the pan. Add your onion and garlic and cook, stirring occasionally, until the onion is nice and translucent.
2. Add the stock and bring to a boil. This is a good time to start shredding your chicken.
3. Add the rice to the boiling stock and give it a good stir. Reduce heat to simmer and let it do it’s thing for about 10 minutes or so.
4. Meanwhile zest and juice the lemons. Into a larger container than you’d expect (I use my trusty 1 quart pyrex measuring cup) beat the egg then add the lemon juice, zest, cornstarch, salt and pepper.
5. The tricky part. You have to temper the egg mixture so you have golden Greek goodness, not egg drop soup. Add a few ladles full of the hot stock mixture to the egg mixture while whisking like crazy. Then, slowly pour that mixture back into the big pot while whisking like crazy. Got it?
6. Add the chicken. Let the soup simmer for at least 10 minutes, or until the rice is all cooked and the soup is nice and thick. If it totally seems like risotto rather than soup, you can add a little more stock. Sometimes this happens, I’m not sure why. It really seems to happen with the leftovers.
There’s something about making homemade soup when someone is sick that really says
I LOVE YOU!
Thursday: Lemono Soup.
Friday: Chicken legs with bok choy.
Saturday: Baked Fish.
Tuesday: Girls’ Night
Wednesday: Chicken Stir Fry
What’s on your menu for this week? Do you ever use food to show love?