My mom just suckerpunched me. She called my faux-Avgolemono-soup-insta-recipe PATHETIC. The nerve! Or, as Bugs would say, the noive! But, she graciously sent me HERS, which I will try, but must point out, that mine took about 15 SECONDS, MOM and yours says 55 MINUTES! So there! Anyway, for those of you who feel you can do better, here’s the recipe for Mom’s Moosewood-snob-artichoke-Avgolemono-soup (notes in parenthesis are hers):
2 C chopped leeks
1 C peeled & chopped carrots
1 C diced celery
2 garlic cloves, minced or presses (I use chopped, 2 teas. from a refridgerator jar)
1 tsp salt
1 TB olive oil
1/4 C raw white rice ( I tried wild & brown mix- needed more)
6 C vegetable stock (I used chicken broth- which is not vegetarian then)
2 bay leaves
2 tsp chopped fresh tarragon (1 tsp dried)
5 Artichoke hearts, quartered (14 oz can drained)
3 large eggs
1/4 C fresh lemon juice
salt & pepper to taste
In a soup pot on medium heat, saute the leeks, carrots, celery, garlic & salt in oil for 10 min, stirring occasionally. Add rice, stock, bay leaves, & tarragon. Cover & bring to a boil, then reduce heat & simmer for 20 minutes until rice & veggies are tender. Add the artichokes & continue to cook 2-3 minutes. Turn off heat and remove & discard bay leaves. In large bowl, whisk together eggs and lemon juice until blended, and then whisk in about a cup of the hot soup. While stirring the soup, gradually pour in the egg mixture. Reheat gently-stirring constantly until soup thickens: the heat must be low and even or the eggs may “scramble” instead of adding body to the broth. When the soup is smooth and thickened, season to taste. ( can be put in the blender or food processor for a creamy verison) 4-6 servings, 8-9 cups, total time- 55 minutes.