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 read the history of written recipes back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe even further. Having said that, in the main part, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
As we move into The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he describes how the early Romans used a wide range of herbs and spices, including a few you will know like thyme, fennel and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices prompted an increase in manuscripts on food, many of which are kept safe in private libraries. By the advent of the 20th century, cooking books were highly popular due to more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Avgolemono Soup (Lemon) recipe.
