While discos and big hair were all the rage in the eighties, some of us were home, raising children and counting pennies. Being “house poor” was sometimes trying, but thanks to good friends, we made the best of our Saturday nights. While we did not dance under a disco ball, there was always great music and good food. We had so much fun trying new recipes (many of which failed), and comparing child rearing stories. Yes, it does sound awfully boring, but I look back on these times fondly. One of my closest friendships developed during these days, and we still get together in much the same way, only now we discuss our grandchildren over a delicious, homemade meal. I can still remember the first dinner party at her house. The table was set beautifully with homey pottery and glassware. I remember admiring the creative display of candles and flowers on a lovely linen tablecloth. To this day, I still look forward to table she will set for dinner, only now it is set with tableware from around the world, purchased on her many travels. She started a tradition with these dinner parties all those decades ago, serving several different, delicious soups. I had a favorite, which is this velvety Avgolemono soup. I always hoped it would be included in the menu for the night, and it usually was as she knew it was my favorite. It’s rich lemony taste made me think it would be difficult to make, but I finally asked for the recipe, and was surprised to see how simple it was to make. You don’t need a fancy, Saturday night dinner party to make this soup. It is simple and quick enough to make any night of the week. But a beautiful table setting will make it taste even better!
Coming soon……her husband’s salad dressing recipe. It also has passed the test of time. We love it today as much as we did all those decades ago. But I’ll keep you in suspense.
4 cans chicken broth
1 cup rice (sometimes I use regular long grain rice and sometimes Arborio rice)
1/4 – 1/3 cup fresh lemon juice
3 large eggs
3 split chicken breasts, but into small chunks
white pepper and salt to taste
dill for garnish, if desired
1. Combine broth and 1 cup water and boil.
2. Stir in rice and boil for 15 minutes.
3. Whisk lemon juice and eggs in bowl. Add one cup of the hot broth in a stream.
4. Whisk this mixture into broth and rice. Add the chicken and cook until tender. Do not boil.
This is still one of my most favorite soups to serve as it presents so well; light and lovely. When I set a menu and a table, I always have my guest in mind. Thank you for noticing. And, thank you for all your scrumptious soup recipes; I love them all…especially when you make them. J