Subject: Egg Lemon Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 14 2003 - 05:57:25 EST
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FOOD FUNNY
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This one from Diana Heathman is bound to get me in trouble with just
about everyone, but what the heck, it's funny.
Last month a worldwide survey was conducted by the UN. The only
question asked was: "Would you please give your honest opinion about
solutions to the food shortage in the rest of the world?" The survey
was a huge failure...
In Africa they didn't know what 'food' meant.
In Eastern Europe they didn't know what 'honest' meant.
In Western Europe they didn't know what 'shortage' meant.
In China they didn't know what 'opinion' meant.
In the Middle East they didn't know what 'solution' meant.
In South America they didn't know what 'please' meant.
And in the USA they didn't know what 'the rest of the world' meant.
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TODAY'S RECIPE
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In Greece this is called "avgolemono soupa," which is their way of
saying "egg lemon soup" - those clever Greeks. It's an all-time
favorite of mine, and I published a similar recipe several years ago
which contained rice. I prefer this version so that nothing gets in
the way of the creamy, slightly tart and velvety richness of the soup.
Egg Lemon Soup
6 cups (1.5 L) chicken, beef, or vegetable stock
3 eggs
Juice of 1-2 lemons
1 Tbs (15 ml) cornstarch (cornflour)
Bring the stock to a simmer over moderate heat. Beat the eggs in a
mixing bowl, adding the lemon juice and cornstarch gradually - the
eggs should be very well beaten but not frothy. Slowly add about 1
cup (250 ml) of the hot stock to the egg mixture, stirring constantly.
Stir the egg mixture into the broth and stir constantly until the soup
thickens slightly, about 3 minutes - DO NOT BOIL. Taste and add more
lemon juice if desired - the soup should have a pronounced but not
sour lemon taste. Serve immediately. Serves 4 to 6.
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