Avgolemmono; lettuce wedge – 18 April 2012

D used the stock made from the chicken bones to make an excellent soup – Avgolemmono.

The soup’s quality depends on the stock, so using a homemade stock is important. For this soup, you cook sliced mushrooms and add them, and also add arborio rice, then near the end stir in a beaten egg, and also lemon. Serve topped with fresh parsley. It’s perfectly delicious!

D also found some iceberg lettuce at the Bowl for 39 cents a head and bought one, so he cut a lettuce wedge. At my suggestion, he used some dressing from Anchalee that had been sitting in the fridge for a long time, and it was a good flavor for the lettuce wedge. Sort of a Thousand Island thing.

He decided on a red wine, which I thought odd, but it worked fine. This was another new Epicuro variety – Primitivo di Manduria -that I found by accident when I went to Trader Joe’s to look for some more Salice Salentino.

This entry was posted in Meat as a flavoring, Soup and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.