On Feb 14, 11:17*am, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *Kris > wrote:
> > On Feb 13, 7:51*pm, Chemiker > wrote:
> > > I don't think we've done this recently. SO:
>
> > > What do you prepare for a friend or family
> > > member who is ill? Yes, I know that if this
> > > person has morning sickness, influenza,
> > > is post surgical, etc. the remedies will vary.
>
> > > It's funy, but when my gastritis kicks in,
> > > I can always tolerate ramen noodles.
> > > Must have soy sauce, tho. Some onion.
>
> > > The Hungarians have a thing called
> > > beteg leves, or sick-soup. My Uncle
> > > married a Ukrainian girl who could NOT
> > > cook. One day Uncle came home from the
> > > Ford plant and was served this dish, and
> > > he could absolutely *not* eat it. When she
> > > started crying, he explained, "But Honey, I'm
> > > not *sick*!" Google the recipe to see why...
>
> > > When you're under the weather, what does your
> > > body crave?
>
> > > Alex, smelling DW's baby-back ribs, and avoiding
> > > them, as he does not wish to lose them at 1 AM.
>
> > Soup of course! Avgolemono (Greek lemon rice soup) to be precise. Four
> > ingredients, soooo soothing.
>
> That sounds interesting. *Guess I'll have to google the recipe. ;-)
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

Oh,alright - if you insist!


Avgolemono

8 c. chicken stock
1 c. rice (not converted)
4 eggs, separated
juice of 3 lemons
fresh ground black pepper

Boil broth, add rice, reduce to a simmer, and cook until rice is
tender, about 15-20 min.

Whip whites until soft peaks, then (manually now) add yolks beating
continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
the broth, added slowly while continuing to beat so you do not curdle
the eggs.

Add tempered eggs to remaining broth and stir until combined. Add
pepper to taste.

When reheating, do not let come to a boil - heat gently or the eggs
may curdle.


Very simple, with few ingredients. Just be careful to not over-beat
the white or the soup may come out foamy. If it does, though, no
biggie - the taste will still be delicious. Enjoy!

Kris