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
Transcribed cooking instructions as an idea can be observed way back into ancient history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, these, old recipes were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Moving our culinary historical trip onwards, we have a couple of recipe books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich and powerful of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cookery, most of which are now in private collections. Over the following few centuries, the rich families of Europe competed to serve the most extravagent meals, and as a result the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. When we get to the 1900s, cooking publications are highly popular mostly as a result of increased literacy, more leisure time and being a little richer. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Avgolemono Soup (Lemon) recipe.
