|
Have you ever
been tempted to try something a little different? Push the outside of the
envelope just a bit? Don’t worry, this Italian version of lemon chicken soup
(a Greek traditional dish) is not really that much of a maverick. As a
matter of fact, for a rather light and airy soup, this one “rules”. You’ll
envision yourself on a villa balcony, a mild breeze gracing the warm moist
air, the Mediterranean sparkling far below the cliff your retreat is perched
upon, slurping bite after bite of delicious lemon chicken soup.…
Okay, maybe
that’s stretching a bit, but I warned you that Aletha and DOD are hopeless
romantics.
Well, anyway,
here’s an idea to enhance this lemon chicken soup version if you have a
little extra time (like maybe on a Sunday afternoon?). Make a basic
chicken stock using a whole roasting chicken. Now, not only do you have
a delicious broth, you also have the tender chicken you need for this
“kicky” dish. And, some leftovers for chicken sandwiches with mayonnaise,
onion and tomato and freshly ground pepper. Bada bing, bada boom! Yea-ah,
baby, that’s what we’re talking about!
Okay, sorry
about that, but it doesn’t take much to excite DOD these days, you know? A
tasty dish like this will always do it. Yikes!
Now, finally,
here are the ingredients you’ll use to prepare a magnifico, Italian,
lemon chicken soup recipe. Party on!
New Italian
Recipes Presents:
Italian Lemon Chicken Soup
Ingredients:
2 T Olive oil
1 T Butter or butter buds
1 red or green bell pepper, minced
3 bay leaves
2 cloves garlic, minced
2 lemons, juiced and seeded
2 eggs, whites and yokes separated
1 cup rice, your favorite kind or a mixture
5-7 cups chicken broth
(homemade chicken stock)
Garnish:
1/2 cup chopped Italian Parsley
2 cloves garlic, minced
Juice of 1 lime
Before
starting the soup:
Mix the garnish ingredients in a small bowl and refrigerate until ready to
serve the soup.
Preparation:
To a non-stick stock pot heated over medium high heat, add olive oil and
butter or butter buds. When oil is warm, add peppers, bay leaves and garlic.
Sauté for 4-5 minutes. Add stock.
Add rice and
reduce to simmering.
When rice is
tender, add lemon juice and continue simmering.
Separate the
eggs and beat the whites until stiffened.
Add the yokes in
and beat again.
Add about ½ cup
of the soup broth to the eggs and stir.
Add the eggs to
the soup and cook for 2 minutes, then remove from heat.
Ad a dollop of
the garnish to each bowl.
Serve the splendiferous Italian lemon chicken soup with
toast, French or Italian Bread
(homemade would really be fabulous). Put the slices under the broiler
for a couple of minutes with some butter, garlic and basil on it. Now you’ve
really got a princely version of lemon chicken soup!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
Printer Friendly Version Of Lemon Chicken Soup
Home
Soup Home Page
Lemon Chicken
Soup
|
