Anyone who knows me know I'm sucker for a tasty well made soup. I literally could have soup everyday of the week and never get tired of it. I decided to make some soup for dinner last night and I must say it was a big hit. Thought I'd share the recipe here. There's a few steps to it and you have to do some tempering but it's so worth it! It's an avgolemono (greek) which is basically a savory lemon rice soup. To follow suit with the lemon theme I decided to saute' some shrimp in lemon juice and garlic and olive oil and I even sliced up a few slivers of lemon and threw it in the saute' and it was super delish!! So here's the recipe below! I hope you enjoy it as much as we did!! This recipe was inspired by and adapted from one of my many Williams Sonoma cookbooks with my own personal touches added to make it unique :-)
Avgolemono and Sauteed Shrimp With Lemon & Garlic
Avgolemono
Ingredients:
6 cups chicken stock or broth
1/2 cup long grain rice
4 egg yolks, lightly beaten
1/4 cup lemon juice
1 tsp lemon jest
salt and pepper to taste (I used freshly ground sea salt and freshly ground peppercorn melange)
2 tbsp parsley flakes (garnish)
In a large saucepan over medium-high heat, bring stock/broth to a boil. Add the rice and cook, uncovered until rice is tender.
While rice is cooking, whisk together the egg yolks, lemon juice and lemon zest.
Whisking constantly to prevent curdling, slowly add 1 cup of hot stock/broth to the egg mixture.
Reduce heat to medium-low and slowly stir the tempered egg mixture. Cook, stirring, until the soup has thickened (about 3-5 min). Do NOT let the soup come to a boil. Season to taste with salt and pepper. Garnish with parsley flakes.
Sauteed Shrimp
Ingredients:
3 tbsp evoo (extra virigin olive oil)
12 oz shrimp peeled, deveined, & no tails
4 cloves of garlic- minced
salt and pepper to taste
2 green onions chopped
1/8 cup lemon juice
2 tbsp parsley flakes
1 half lemon, sliced very into thin slivers
In a large frying pan, heat olive oil and garlic over medium-high heat. Add shrimp and cook until it turns pink. Add the lemon juice, and cook for another minute. Salt and pepper and toss in the green onion and parsley. Remove from heat.
Ladel out your soup into a bowl and top it with the shrimp. It makes a pretty presentation and has a savory tangy flavor! The peppercorns add a pretty color and flavor as well :-)
Hope you enjoy!!
