Spanish Potato and Egg Soup

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A professor of chemistry wanted to teach his 5th grade class
a lesson about the evils of liquor, so he produced an experiment
that involved a glass of water, a glass of whiskey, and two
worms. "Now, class, closely observe the worms," said the
professor while putting a worm into the water. The worm in the
water writhed about, happy as a worm in water could be. He
then put the second worm into the whiskey. It curled up and
writhed about painfully, then quickly sank to the bottom, dead
as a doornail. "Now, what lesson can we learn from this
experiment?" the professor asked.

Johnny, who naturally sits in back, raised his hand and wisely,
responded confidently, "Drink whiskey and you won't get worms."

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                            TODAY'S RECIPE
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This simple yet delicious Spanish soup is sometimes called
"sopa de duelo" ("wake soup") because it is so easy to throw
together on short notice.

Spanish Potato and Egg Soup (Gazpachuelo)

1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)

Combine the potatoes and stock in a pot and bring to a boil
over high heat. Reduce the heat and simmer covered until
the potatoes are tender, about 10 minutes. Meanwhile, put
the eggs and lemon juice in an electric blender and, with the
motor running, slowly add the oil in a thin stream to make a
thick emulsion. Beat about 1 cup (250 ml) of the hot stock,
a little at a time, into the egg mixture. Remove the soup from
the heat and stir in the egg mixture - do not boil.
Stir in the sherry if desired.
Serves 4 to 6.
Received on Tue May 3 08:13:54 2011