Bob Terwilliger wrote:
> Dimitri recommended:
>
>
>>Make Greek Avgolemano Soup
>>
>>Very very good,
>>
>>How about a nice rich custard?
>
>
> Those are two ideas of which I wholeheartedly approve, and I'd like to point
> out that quiche is a type of custard. Here's the Cook's Illustrated version
> of avgolemono (which a friend of mine once malapropped as "Avogadro's Number
> Soup.")

<snip recipe>

hee! and here I though I was the only one! I make a similar soup that I
call "avgolemono", but I have been trying to economize lately, and so
I've been making it with bottled lemon juice. Not as good as the real
thing, certainly, but it tastes ok.


--

saerah

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