Tag Archives: Chicken

Avgolemono Soup: Fast Flavourful Greek Egg-Lemon Soup

Do you need a quick yet unusual soup to help you get through the end of winter? Avgolemeno soup, in my abbreviated version, is bright, creamy, and healthful.  It is thick and rich, yet relatively low-fat and easy to make.  This is one of my favourite soups to make during the winter for its simplicity and ingredients, which I regularly stock.

Avgolemono soup is a traditional Greek soup, which requires eggs and lemons for its consistency and lively taste.  While it is generally chicken-based, recipes sometimes call for vegetarian stock or other meat broths.  NB:  I do not agree with the Wikipedia entry for avgolemono soup “invariably” curdling, when refrigerated and reheated; I have not had this happen to me.

I have fond memories of avgolemeno soup from living in “Chicagoland”.  Greater Chicago had such an influx of immigrants in the 19th and 20th centuries that it would make such claims as more Poles than anywhere in the world except for Warsaw and more Greeks than any place outside Athens.  There were many outstanding Greek restaurants throughout Chicago, as well as diners, coffee shops, and other such American-style restaurants run by people of Greek descent.

As my family ate out many times each week while I was growing up, we often had Greek cuisine in “Greektown” as well as eating in Greek-influenced diners.  Avgolemeno (“egg-lemon”) soup was frequently on the menu in the former and the latter, with the name always in English at the diners. Except during my strictest vegetarian years, I always enjoyed avgolemono soup.

Gratuitous feline and fowl photos

George seems to be pondering when spring will arrive.

Any sprouts coming up yet?

Jinja may be looking around the corner for spring….

While a bald eagle appears to be contemplating spring nest locations.

For the review – and the recipe

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Poulet au citron, or Lemon Chicken

Enough of the pies and pastries – bring on the poulet.

Freshly roasted, the chicken rests next to its recipe source.

When I was a graduate student at La Sorbonne in Paris, I spent much of my time in food-related pursuits. Quelle surprise. I relied on Patricia Wells’ Food Lover’s Guide to Paris (I think I had purchased the first edition before leaving for France). When I was in Paris, Ms. Wells was the food writer for the International Herald-Tribune, published in Paris. It was a great resource for me, in exploring the city’s markets, restaurants, and, of course, bakeries – so here we come back to patisseries again…no escaping this recurring theme for long.

My favourite pastries in Paris were:

Tarte aux framboises – the classic raspberry tart,

Tarte au citron (the more puckery, the better for the true Parisian lemon tart),

Religieuses au chocolat or au café, (a variant on the éclair with a small ball of pate au choux on top of a larger one – to resemble some sort of religious figure – these delights represented my religious experience in Paris), and

Macarons – 20 years or so before they became a global food fetish trend, I was chasing down the best across the City of Light.

Ms. Wells’ book helped me to find the best things to eat, while discovering some more obscure parts of the city. I compared and contrasted the best examples, with the rigour a French literature student applies to l’analyse du texte. Besides, the best pastries were much tastier than the literature of the Middle Ages and Renaissance I was studying.

Since then, Ms. Wells has garnered a justifiably international reputation for her knowledge and expertise in French cuisine. I have purchased some of her later editions of “food lover’s guides” and cookbooks. Her cookbooks are always engaging with the backgrounds and context of recipes, consistently well-written, and precise in the directions for all recipes, which always turn out well for me.

After a brief rest, the chicken is now ready for carving.

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