Cookbook review by Tracey Zabar
This book will inspire you to expand your list of soup menus. There’s the adorably-named Sunshine soup, a spicy eggplant soup, and a garlicky-mushroom version. Plus, lots of popovers, focaccia, and muffins to serve on the side. Next on my list: a roasted cauliflower soup that is sprinkled with almonds, and some cornbread.
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Recipe excerpted with permission from A Bowl of Soup: Over 70 Delicious Recipes Including Toppings & Accompaniments by Hannah Miles, published by Ryland Peters & Small, Photographs by Alex Luck © Ryland Peters & Small
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Avgolemono
Lemon & Chicken Soup
This Greek soup is a complete meal in itself and needs no accompaniment. As it cooks, the aromas transport me to islands with white and blue painted houses. The lemon and chicken work perfectly together and the rice gives the soup a richness and a consistency akin to a very soft risotto.
30 g/2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
170 g/1 cup white rice
250 ml/1 cup white wine
1 litre/4 cups chicken stock
2 cooked chicken breasts, sliced, any bones and skin removed
1 large carrot, peeled and cut into small slices
2 eggs
freshly squeezed juice of 1 lemon
500 ml/2 cups hot water
salt and pepper
fresh flat-leaf parsley, to serve
SERVES 4–6
Heat the butter in a large saucepan over a medium heat and add the onion. Sauté until soft and translucent, then add the garlic and fry until lightly golden brown.
Add the rice to the pan and cook in the butter for a few minutes, seasoning well with salt and pepper. Add the white wine and heat for a few minutes to cook off the alcohol and to intensify the flavor. Add the chicken stock, chicken pieces and carrot and simmer for about 20–30 minutes until the rice is cooked and the carrot is soft.
In a separate heatproof bowl, beat together the eggs and lemon juice. Add a ladleful of the hot soup from the pan to the bowl and whisk in. Add the egg mixture to the pan to thicken the soup. Add a little more water if the soup becomes too thick.
Serve straight away – do not return to the heat after adding the egg. Pour into bowls and top with fresh parsley and some black pepper.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
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Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
Lori Zabar's Zabar's A Family Story, With Recipes is available here.
