GREEK CHICKEN & LEMON SOUP

Country Style - - COUNTRY COOK -

Serves 4–6

At the heart of the world’s great cuisines, you’ll find a bub­bling pot of restora­tive and nour­ish­ing soup. A good soup, like this one, tran­scends fash­ion, time and cir­cum­stance — it’s a meal in a bowl that sus­tains the soul in the depths of win­ter. 3 chicken mary­lands 2 brown onions, roughly chopped 3 car­rots, roughly chopped 3 cel­ery stalks, roughly chopped 1 gar­lic bulb, roughly chopped 5 bay leaves 10 black pep­per­corns 1 ta­ble­spoon salt 1 ta­ble­spoon dried oregano 1 ta­ble­spoon dried tar­ragon 2 cups ar­bo­rio rice 3 eggs 2 lemons, rind finely grated, juiced 1 cup finely chopped flat-leaf pars­ley 1 tea­spoon dried dill Place chicken mary­lands, onion, car­rot, cel­ery, gar­lic, bay leaves, pep­per­corns, salt, oregano and tar­ragon in a stock­pot with 20 cups wa­ter. Bring to boil over a high heat. Re­duce heat to medium-low. Sim­mer, reg­u­larly skim­ming foam from sur­face of stock, for 2 hours. Us­ing tongs, trans­fer chicken mary­lands to a plate. Set stock aside to cool com­pletely. Strain stock through a fine sieve into a large bowl. (You will need 9 cups of stock for this recipe.) Dis­card solids. Place stock in a clean saucepan and bring to boil over a high heat. Re­duce heat to medium. Add rice and cook for 25 min­utes or un­til ten­der. Mean­while, re­move skin and meat from re­served chicken mary­lands. Dis­card skin and bones. Coarsely shred chicken and add to soup. Just be­fore serv­ing, place eggs, lemon rind, lemon juice, pars­ley and dill in a medium bowl and gen­tly whisk un­til com­bined. Bring soup to boil. Grad­u­ally pour in egg mix­ture, stir­ring con­stantly, un­til just com­bined. Im­me­di­ately re­move soup from heat. Sea­son to taste. La­dle soup among serv­ing bowls and gar­nish with freshly ground black pep­per. >

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