Страница 54

Egg and Lemon Soup with Toasted Orzo and Kale

PAIR WITH

Zucchini, Feta, and Dill Muffins

(PAGE 168)

I learned to make this velvety chicken soup spiked with lemon, called

avgolemono

in Greek, while I was an exchange student in the lovely port town of Kavala, in northern Greece. The soup is thickened with eggs and it can be tricky to make without the soup curdling, but my Greek host-mother taught me to add a bit of cornstarch to the eggs before tempering them with some of the soup to stabilize the mixture. The result is a thick, rich soup that’s nearly foolproof. You can substitute white long-grain rice for the orzo pasta for gluten-free soup. Add the rice to the pot along with the broth in step 2

.

The Zucchini, Feta, and Dill Muffins

(page 168)

have a springlike, lemony flavor similar to the soup, and they serve as an excellent sponge for cleaning up the last bites at the bottom of the bowl

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

35

MINUTES

2 Tbsp unsalted butter

3

/

4

cup [115 g] orzo pasta

1 large leek, white and light green parts only, halved lengthwise, well rinsed, and thinly sliced

1 medium garlic clove, minced

7 cups [1.7 L] chicken broth

(see page 17)

2 cups [270g] shredded rotisserie chicken meat

One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind

3 large eggs

1