01.23.2013
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Our beloved dog Finn had some major surgery Monday which has left him slow and sad. Luckily, we took him out for a serious snow romp before hitting the Vet’s office. It’s a high of 10 F here today which is not warm. I have three different kinds of soup in the refrigerator – mixed bean, butternut squash, and leftovers of this delicious Greek Egg Lemon with Brown Rice. A warm bowl is the only thing I want to sit down with. I just hope our pup starts feeling better soon and can get out and enjoy the white winter.

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Greek Egg Lemon Soup with Brown Rice
adapted from Ancient Grains for Modern Meals

8 cups low-sodium chicken broth (sub vegetable if you’d like)
1/2 cup thinly sliced green onions (about 3)
1 clove garlic, lightly crushed
1 recipe parboiled short-grain brown rice (recipe below)
2-3 lemons
2 large eggs, separated, at room temperature
1/2 cup finely chopped fresh dill
1 teaspoon salt and fresh pepper

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1. Bring the chicken broth, green onions, and garlic to a boil in a large saucepan, covered. Decrease the heat to maintain a simmer and cook for 20 minutes.

2. Meanwhile, make the rice. Place 1 cup brown rice and 1 cup water in a small saucepan, covered, and bring to a boil over medium-high heat. Stir once, and then decrease the heat to maintain a simmer, cover, and cook for 15 minutes. Remove from the heat, cover, and let sit for 15 minutes. There should be no liquid left.

3. Juice the lemons. Measure 1/4 cup plus 2 tablespoons juice and set it aside in a small bowl. Slice 1/2 a lemon and reserve slice to squirt on individual bowls just before serving.

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4. When the rice is ready, make the avgolemono. In a medium nonreactive heatproof bowl, beat the egg whites until frothy and multiplied in volume several times, about 2 minutes. Continuing to beat, add the yolks, then slowly pour in the lemon juice. Now the egg mixture should have lots of body and a light yellow color. Gradually pour 1 ladleful of the hot chicken broth into the egg mixture, beating all the while, to temper it. Add a second ladleful of broth in the same way.

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5. To finish, slowly pour the egg-broth mixture back into the soup, whisking continuously. Add the dill, salt, and pepper. Switch to a wooden spoon and very gently heat for 2 minutes over medium heat, stirring all along – do not bring the soup to a boil or the eggs will curdle. There will now be a thick, foamy layer on top of the soup. It will subside as you serve, while adding a sublime silky texture. Taste for salt and pepper.

6. Ladle the soup into deep bowls and serve with more lemon juice on the side.

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