Tuesday, January 22, 2013

Chicken Soup With Leeks and Lemon

I feel like I owe my friend Missy a bunch of recipes to help her out during this 28 to Great challenge, and I have not done a very good job at posting here. Truth is, I've been busy with birthday celebrations this weekend and haven't cooked a thing for the whole weekend! So tonight I will steal a recipe from someone else and post it here. I made this soup last week, and the recipe was from the "Farm Fresh To You" box that I get every other week.
My kids are not crazy about leeks, but this was a success! You can make it Paleo friendly by omitting the grains, or you can, like I did, replace the rice with quinoa. It's rich in protein, and if you  use my broth recipe for the stock, it will be perfect for cold and flu season!

I know we are back in the 80's here in California, but there's rain in the forecast, so a soup might be just what the doctor ordered by the time it's Sunday night. The picture doesn't look like much, but trust me, it was yumi!


2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur, or quinoa (to taste)
4 large eggs, at room temperature
Fresh juice of 2 lemons, strained, or about 6 to 8 tbsp, to taste
salt to taste
freshly ground pepper
Chopped fresh parsley or dill for garnish

Combine the stock and leeks; bring to a boil; reduce the heat and simmer 20 minutes. Add the rice or bulgur and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.

Beat together the eggs and lemon juice until frothy in a medium bowl

Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the eggs and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn of the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill. Serves 6.

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