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 can read the history of written recipes far back into the far past, at least as far back as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few ancient tablets in the Sumerian language which show the baking 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. As our culinary historical trip moves on a few more years we have a couple of books which were published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that we all know today, but instead descriptions of the types of meals prepared by the cooks of the upper classes. Over the following few hundred years, the wealthy families of Europe strove to serve the most extravagent meals, and consequentially cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Avgolemono Soup (Lemon) recipe.
