My mom loved it when we were a little bit sick as children because she could coddle and kiss us to her heart's content and we were too weak to defend ourselves. Sometimes, being a little bit sick is the best way to get a little bit of attention.
Fauxhawk has been feeling under the weather for the past two weeks, suffering from fatigue, lethargy, clamminess, and slight nausea. “What do you think you have?” I ask him, mopping his brow with a cool cloth.
Depending on how pathetic he feels, the answer is:
Mononucleosis
Ebola
Wasting
Appendicitis
Seasonal Affect Disorder
Lyme disease
Metastatic athlete’s foot
Such a serious condition deserves a big steaming pot of avgolemono soupa (egg-lemon soup) – the Greek cure to all ailments. Creamy and deliciously tart, this chicken soup is incredibly easy to prepare and its frothiness makes for an elegant presentation. This recipe is a mainstay at our house on Greek Easter, but it’s wonderful when the one you love is just a little bit sick.
Avgolemono Soupa
8 cup homemade or prepared organic chicken stock
1/2 cup orzo or white rice
5 eggs separated
Juice of 3-4 lemons (start with three and add more if you wish)
Cooked chicken breast, shredded (optional - if you have some lying around, great.)
Fresh ground black pepper
Salt and pepper to taste
Thin lemon slices and parsley or dill for garnish
- Heat the broth until it boils, then add the orzo/rice and simmer until tender, about 20 minutes. Throw in the chicken if you wish.
- Meanwhile, whip the egg whites until stiff. This is what gives the soup its beautiful frothy texture. While beating continuously add the yolks and then the lemon juice.
- Temper the egg mixture by adding 2 cups of the hot chicken broth in a slow, constant stream while continuing to beat furiously so that you do not curdle the eggs. Add the tempered egg mixture back into the remaining broth and combine.
- Add salt and pepper to taste, and serve immediately with a garnish of thinly sliced lemon and herbs.
Photograph of WWI nurse from here with thanks.
