Jan and I have colds this week, so she asked for chicken soup for dinner. It is Meyer lemon season and I thought that a garlic lemon soup would be the thing to make. Jan was unsure about this, because she thought it would be too sour. My solution was to add a dollop of lemon curd to cut the citric acid.
Tag Archives: Meyer Lemon
Avgolemono soup is a Greek soup that may have its origin in Iberia brought by Sephardic Jews after they were expelled from Spain in 1492. In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.
I am having a crowd over tonight. Stitches is in town so the aunties, Pat and Barbara, are in from Fresno overnight. Miriam and Chris decided to come tonight so they could see them too. Having more people to dinner means more food restrictions. Pat does not eat pork or beef and Barbara will not touch tomatoes. Miriam needs soft foods and Chris does not eat starches.