From the chef at Oleana in Cambridge Massachusetts. Classic velvety Greek soup enriched with egg.
|10 cups||chicken stock|
|0.5 cup||freshly squeezed lemon juice|
|0.5 tsp||ground cinnamon|
|3 cups||cooked grano|
|kosher salt and ground pepper|
In a soup pot bring chicken broth to a boil and simmer until it reduces to 8 cups and becomes concentrated. This will take about 15 minutes.
Meanwhile, in a small skillet, melt butter and when it starts to foam whisk in the flour making a roux.
Whisk into reduced stock and simmer until the mixture coats the back of a spoon. Season with salt & pepper to taste. In a small mixing bowl, whisk together the lemon juice, egg yolks and cinnamon.
Ladle a cup of the hot chicken soup into the yolk mixture, whisking vigorously. Repeat with another cup of hot soup.
Add egg-lemon mixture to the pot, still whisking. Simmer until thickened. Should coat a spoon but shouldn't be thick like gravy.
Stir in cooked grano and sprinkle with more cinnamon to serve.
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