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Greek-Style Lemon Chicken Soup
Cook Time: 35 minutes
8 cups chicken broth
1/2 cup plus 1 tablespoon lemon juice
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup celery, chopped
4 tablespoons concentrated chicken base
freshly ground black pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup long-grain rice, cooked
1 to 1 1/2 cups cooked diced chicken
Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min.
Blend butter and flour in shallow bowl until smooth. Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently.
Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.
Serves 6 to 8.
“Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.”
Rouff (Marcel) [1887-1936]
Epazote (Chenopodium ambrosioides) is a pungent herb used in Mexican and South American cooking. Like cilantro, it can be an acquired taste. The aroma and flavor have been described as medicinal or like turpentine or camphor. The word 'epazote' comes from the Nahuatl words 'epatl' and 'tzotl' which means an animal with a rank odor. Widely used in bean dishes, it is supposed to reduce the after effects of eating beans. Also known as Mexican tea, goosefoot, wormseed and skunkweed.
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