GREEK RESTAURANT LEMON-RICE SOUP (Avgolemono) / Serves 4
Ing 3 c chicken broth 2-3 oz uncooked rice 2 eggs 3 tbs lemon juice dash salt/white pepper
Method Bring broth to boil. Reduce heat, add rice, cover/simmer rice tender 20 min. Beat eggs/lemon juice. Stir in slowly 1 cup hot soup. Stir into soup in pan. Heat, do not boil. S/p.
Serve immediately w/ chp parsley scattered over.
Chef Note: 3 oz rice makes thicker soup.
Linguine alle Vongole / Linguini with White Clam Sauce
A southern Italian menu favorite, celebrates the freshness of the sea.
Fresh aquaculture clams makes the dish. Or use canned whole baby clams.
Ing: 1 lb linguine ¼ c best evoo 5-6 gar/cloves ½ c Pinot Grigio white wine Anchovy filet Red chili flakes to taste Bag of fresh clams or use 2-10 oz cans whole baby clams 3-4 tbl Butter. Garnishes Fresh chopped parsley, Lemon zest—lemon wedges
Preparation: Slowly heat olive oil, placing the sliced garlic, anchovy filet, and red pepper flakes to gently sauté. Add two tbl butter to cool pan and add white wine. Let alcohol burn off. Put in whole clams to steam, discarding broken or open ones. Cover, may take 10-12 min. As clams open, take out and plate. Remove meat from all but about 8-10 clams reserved for serving platter and 2-3 per plate.
Add clam meat to pan, then al dente cooked pasta, mix with tongs. Fold in remaining butter. Turn with tongs to infuse sauce into pasta. Never rinse pasta the starch helps the sauce bond. Transfer to server with the tongs and add sauce liquid making sure to get all of the clam meat and the garlic. Top with fresh parsley and a drizzle of olive oil. Grate on some lemon zest. Serve in individual bowls garnished w/ steamed clams in shells. Enjoy with a crisp dry white wine.
Lemon-Rice Soup - Comfort and warmth in a bowl after shoveling snow! :)
sounds delish!
January is National Soup month ... I did not realize that until today.