Something's Cooking...

Before:
After: Yum!

Perhaps my favorite thing, second only to making art is making good food. I am constantly trying new recipes and creating some too. This is probably because my mom was always such a great cook, we rarely had the same meal twice ( with the exception of some family favorites!) So I have decided to blog once a month about a recipe I have found or created that I think you should all try. This month the recipe is Avegolemono Soup also known as Greek Lemon Soup (Well that is what I call it :) ) I also wanted to use my hand made pottery that I made last summer in my ceramics class. For some reason, its always more fun to eat out of homemade dished :) So you kind of get a double dose of art and food in this one. Lucky dogs.

This soup is SOOOOO fast easy (seriously 10 minutes) not to mention RIDICULOUSLY Cheap. You probably have all of the ingredients on hand . Plus I really think it would please even the pickiest of eaters. Yum yum yum. If you feel like spending more time in the kitchen serve them with some homemade pitas. I made these a few weeks ago (from Cooking light mag, one of my very favorite things) and they were so delicious. This time I served the soup with a tossed salad and pomegranate tea.

Here is the recipe. I got it from a book Clint gave me, but I have modified it...
3 pints chicken broth ( 3 16 oz cans)
2 eggs
2 Tbs Lemon juice ( or more depending on taste, I like things extra lemony)
about a cup of cooked rice or orzo pasta
one cooked chicken breast, shredded
parsley, chopped about 1/4 cup
salt, pepper to taste

Bring broth to a boil, reduce to a simmer. In a separate bowl wisk eggs, lemon juice and salt and pepper. Add a small ladle of the soup to the egg mixture and wisk until well combined, then slowly add this mixture to the pot of the cooking broth. Wisk constantly until texture is smooth and no egg is well integrated. Add chicken and rice cook on low for a few minutes, then add some fresh parsley. Yummmmmy!

happy cooking!