Weekly Winner: A Sunny, Simple, Sublime Soup

I’m always surprised when simple, easy things turn out so wonderfully complex-tasting.  This soup is the perfect example.  I got it from my new favorite cookbook “America’s Test Kitchen‘s Six Ingredient Solution”.  I have been so impressed and happy with the food I’ve turned out from this book.  I shouldn’t be so surprised,  I trust America’s Test Kitchen implicitly and have always loved their show –  but for some reason, I was skeptical that six simple ingredients could deliver.  And boy did they!

Greek Egg Lemon soupThe soup is Greek Egg and Lemon Soup with Rice — heck, half the ingredients are listed in the title!  I think the one ingredient that actually made this soup incredible was the cardamom pods.  Amazing.  Subtle and surprising.  Make this soup.  Please.  Except for the possible exception of said cardamom pods, I guarantee you have everything you need in your kitchen.  I even had the cardamom pods, but then again, I’ve been accused of being a food geek.

Greek Egg and Lemon Soup with Rice

Serves 6-8

Ingredients:

2 lemons

4 green cardamom pods

8 cups chicken broth

½ cup long-grain white rice

2 large eggs plus 2 large yolks

1 scallion

Procedure:

Remove 12 strips zest from lemons using vegetable peeler, then squeeze lemons for ¼ cup juice.  Lightly crush cardamom pods.  Bring broth to boil in large saucepan over high heat.  Reduce heat to medium-low and add lemon zest, cardamom, rice and 1-1/2 teaspoons salt.  Simmer until rice is tender, about 15 minutes.  Using slotted spoon, remove cardamom and zest strips, then return broth to boil.

Whisk eggs, yolks, and lemon juice in medium bowl until combined.  Reduce heat to low, and, whisking constantly; slowly pour 2 cups broth into egg mixture to temper.  Pour tempered egg-broth mixture back into saucepan and cook, stirring constantly until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes (do not simmer).  Divide soup among individual serving bowls.  Slice scallion thinly and sprinkle over soup.  Serve immediately.

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