Avgolemono (Greek Egg and Lemon Soup)

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8 cups Homemade Chicken Stock Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice, (4 lemons)


Pea and Parsley Soup with Golden Caviar

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2 tablespoons unsalted butter

3 cups coarsely chopped onion (from 1 large)

Coarse salt and freshly ground pepper

4 cups chicken broth

2 cups water

6 cups shelled fresh English peas

4 cups packed flat-leaf parsley leaves (from 2 bunches)

1/4 cup creme fraiche, plus more for garnish

2 tablespoons fresh lemon juice (from 1 lemon)

Golden caviar, for garnish

Pea shoots (optional), for garnish


Asparagus and Fennel Soup

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” When asparagus is plentiful, I make lots of this soup and free it for a quick lunch. Most rich soups are thickened with potatoes or heavy cream; instead, this soup gets its texture from rice, which makes it surprisingly silky smooth. Asparagus and fennel are great together because each one make the other taste better. The hit of Pernod and basil make the soup even more delicious.” Ina Garten