UNTIL... I craved Avgolemono.
If you've never heard of this, it's a Greek soup, with a creamy lemony broth and rice, and sometimes chicken. It is so delicious!
However, here in West Michigan, we do not have Greek restaurants (just one little gyro shack, which is decent, I'll admit, but no soup!) If you are unaware, I grew up outside of Chicago and now since I live in Michigan have had to deal with intense pizza withdrawls, but that's another story.
My favorite Lemon Rice soup comes from The Commander, a Greek mom and pop restaurant back home. Their avgolemono does not have any chicken in it, and yet, EVERY recipe I looked up, included chicken. I was afraid that if I tried it, I would be disappointed that it wasn't the real thing, and I knew I didn't want to disappoint a craving pregnant woman (especially myself).
So... I held out until this past weekend, when we were coming into town for my cousin's high school graduation party. On our way back, my hero, the hubby, ordered 2 QUARTS of the stuff and we picked it up on our way home (as well as a pizza- I will make a heartburn exception for Chicago pizza)! That was Saturday. It is now Monday and I am down to the last drop of the first quart container. 2 quarts may seem like a whole lot of soup to you, but in actuality, it's really only about 6 bowls.
So, now, with the end in sight, my fabulous grandfather has saved the day! He just sent me an email with the chicken-less recipe from Epicurious.com. Thanks, Gramps!!!
And now... in case there is anyone out there, pregnant or not, who cannot get lemon-rice soup... here is the recipe!
- 4 cups basic chicken stock
- 6 tablespoons (90 g) Carolina or other long-grain white rice
- 8 egg yolks
- 1/4 cup (65 ml) fresh lemon juice
- coarse salt, to taste
- freshly ground black pepper, to taste
In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.