Day 109: “At Home in Provence“, Patricia Wells
April 19, 2011
Here is a continuation of our French cooking theme, up for today is the side dish of Chicken and Lemon soup. I have had this soup before, but the Greek rendition called avgolemono. The soup is silky smooth and I had always wondered how that happens…now I know…it is from egg yolks.
Patricia Wells focuses on the area of Provence in France. In Provence the food isn’t as fussy as you would find in Paris, but more earthy and home cooked feeling. Imagine sitting around her kitchen table and this is the idea you get while reading Well’s cookbook. I so appreciate when a cookbook can transcend the typical recipe to take your mind and imagination on a culinary journey.
The Ruling: Once again, this was a recipe that my 15 year old made for his French class. Let’s just say he tried to make more than one thing at once, and that didn’t work so much for him. He had most of the soup done and remembered he needed to add in the chicken, so by the time the chicken was cooked we had more of a porrage than a soup. The soup had thickened and became one that you could eat with a fork. It reminded me more of a risotto than a soup. Full of lemon flavor though! What this recipe taught him to do…..how not to turn the eggs into scrambled eggs by adding some of the broth to the bowl of the eggs and stirring…..how to grate fresh nutmeg.
Quick Chicken-Lemon Soup, page 95
- 1 1/2 quarts homemade Chicken Stock or Potager Stock
- 1/2 cup short-grain white rice
- sea salt to taste
- 1 skinless, boneless chicken breast, cut into matchsticks
- 3 tablespoons freshly squeezed lemon juice
- 3 large egg yolks
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- freshly grated nutmeg to taste
- freshly ground white pepper to taste
- fresh flat-leaf parsley leaves, for garnish
- In a large stockpot, bring the chicken broth to a boil over high heat. Lower the heat, add the rice and salt, and simmer, covered, for 5 minutes. Add the chicken and simmer for 5 minutes more. Taste for seasoning (The soup can be prepared to this point several hours in advance.)
- In a large bowl, combine the lemon juice and egg yolks, and whisk to blend. Add half of the cheese and whisk to blend. Set aside.
- At serving time, add a ladle of warm (not boiling) soup to the egg mixture and whisk to blend. Pout the mixture back into the stockpot, whisking briskly until well blended. Add a grating of nutmeg and pepper, and taste for seasoning. Serve in warmed shallow soup bowls, garnished with the remaining cheese and parsley.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
If you try any of my suggestions, I would love to hear from you. It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.