Odyssey

I can't rave enough about how fantastic this soup is.

Lemon Chicken Soup

Prep Time: 25 minutes

Cook Time: 40 minutes

Serves: 8-12

Ingredients:

8 cups chicken stock

1/2 cup lemon juice

1/2 cup shredded carrots

1 chopped onion

2 stalks celery, chopped

6 tbsp chicken base

1/4 tsp ground white pepper

1/2 stick butter

1/4 cup white flour

1 cup cooked rice

1 cup diced, cooked chicken meat

16 slices lemon

8 egg yolks (you don't need to white for this, go make some meringue or something)

Cooking:

In a large pot, combine the chicken stock, lemon juice, carrots, onion, celery, and chicken base, and bring to a boil, then lower and simmer for twenty minutes.

Produce a Roux:

Melt the butter in a pan over very low heat, and mix in the flour. Cook very slowly, stirring constantly. There's an art to this, and it takes patience. If you burn it, throw it out and try again. In about five minutes the mixture will be peanut butter colored. This mix, known as a Roux (pronounced "roo") will thicken your lemon chicken soup.

Add it Together:

Gradually mix the roux into the soup, and simmer it for 10 minutes more. Then beat the egg yolks seperately, and slowly pour a few spoonfuls of soup into the mixture, stirring constantly. Slowly bring the yolks up to temperature this way, and then mix them into the lemon chicken soup. Add the rice and the chicken.

Garnish with lemon slices.

300

Fava, you might think, would be made out of fava beans. On occasion, it is, but also lentils. I'd be lying if I claimed I knew the origins of the dish, but it is a delicious, blended yellow lentil soup.

I must admit, this recipe comes out not entirely unlike hummus, but it is thoroughly enjoyable.

Fava

Prep Time: 30 minutes (soaking the lentils)

Cooking Time: 30 minutes

Serves: 4-6

Ingredients:

3 cups yellow lentils

5 cups water

2 tbsp olive oil

1/2 tsp lemon juice

salt and pepper to taste

Cooking:

Soak the lentils for 30 minutes, then rinse. (This step is not strictly necessary with lentils, but will improve the flavor a bit)

Cover the lentils with 5 cups water, bring to a boil, and reduce to a simmer. Skim the foam off with a spoon, and simmer for 30 minutes. Remove from heat, and put the mixture through a blender, mixcing in the lemon juice, olive oil, salt, and pepper.

Serve either hot or cold. You can garnish it with chopped onion or capers.