2 cup milk
2 tbsp cornstarch
6 each egg yolks, beaten
2 qt basic chicken stock
1/2 cup long grain rice
1/2 each stick butter 1/8 lb
1 each chopped parsley to taste
1 cup fresh lemon juice
1 each grated lemon peel (optional)
1 each salt and pepper
Directions
Stir the milk and cornstarch together and beat in the egg yolks. Set
aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring
carefully. Continue to cook for a moment until all thickens. Remove
from the heat again and add the butter, chopped parsley, and lemon
juice. You may wish to add some grated lemon peel as well.
Servings: 10 servings
Avgolemono Soup (Lemon) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
We are able to follow the history of meal recipes far back into the far past, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Moving on, there are two interesting books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food on the menus of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, and basil. These new foods and spices created a surge in manuscripts on cookery, some of which are kept safe in private cookery archives. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording the recipes of their peers. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Avgolemono Soup (Lemon) recipe.
