This past week I had a cold and stayed home from work a couple of days. All alone. No one to take care of me. Woe was me.
 |
| Thank you, Mrs. Swanson! |
I slept a lot. Watched television through squinted eyes between naps. I read some, too, which helped me sleep more. I drank a lot of fluids, then slept till it was time to drink more and sleep again. I ate very little - mostly because I couldn't stay awake long enough to cook anything. Besides, nothing felt good on my throat except hot honey and lemon.
On the second afternoon, as I was feeling my worst, I wanted - no, needed - a steaming bowl of avgolemono soup. Greek penicillin. It never fails to make me feel better. But, being home alone, it was going to be up to me to fend for myself. And aren’t you impressed that I had the wherewithal to take a few photos? (I pause here with an apology to my Greek friends - and to all Greeks - for simplifying a national dish to such levels. Doreen? Magda? Will you still speak to me?)
Normally, when I make avgolemono, I make my own broth, and include little slivers of chicken off the bones to flavor the soup. But, that day - and in that condition - the little 32-ounce box of chicken broth from Mrs. Swanson murmured my name. I always have orzo in the cupboard, as well as lemons and eggs in the fridge. In effect, I had the perfect medicine at hand and, in a matter of 15 minutes, I would be spooning piping hot, creamy and soothing avgolemono into my mouth.
In addition to the soup, I was taking every remedy known to man - zinc, Balsofumine (a French inhaler), NyQuil, Airborne, and the honey with lemon. I don't know which of these did the trick - or if it was a combination of all - but I felt almost 100% better the next day. ... I have a feeling if I were Greek, I would know it was the soup.
Stay healthy and eat well, my friends!
~ David
Avgolemono
4 cups chicken stock, homemade whenever possible
3/4 cup orzo
3 extra large egg yolks (reserve whites for another purpose)
1/3 cup fresh lemon juice, strained
1 cup cooked chicken meat, shredded or cubed, optional
salt and freshly ground black pepper, to taste
Bring the stock to a boil and add the orzo. Cook for 12-15 minutes, or until the pasta is done.
Meanwhile, in a medium bowl, whisk the egg yolks until they begin to get foamy. Still whisking, slowly add the lemon juice.
When the orzo is done, remove the soup from the heat and add the egg-lemon mixture in a slow and steady stream, whisking as you go. It will thicken as you stir. Add the chicken and season well with salt and freshly ground pepper. Heat on low for a minute or two to warm the chicken, and serve immediately.
Serves 2 as a main course, or 4 as a starter. Labels: avgolemono, eggs, lemons, orzo, soup
