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This creamy, tasty Greek favorite is also a Michigan favorite, as it’s almost always served at one of the many Coney Island restaurants around the Detroit area.
(For those who want it more “from scratch,” simply take two chicken breasts on the bone and boil for about 90 minutes in 8 cups of water to make a homemade stock, instead of store-bought broth. Just be sure to skim off the fat, and remove skin before piecing up the chicken for the remainder of the soup.)
1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. In a separate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over medium heat (and stirring frequently) for about 10-15 minutes. Gradually add the roux to the soup mixture in the stock pot. Simmer for 10 minutes more.
3. Meanwhile, beat the egg yolks until light in color. Then beat in cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another ten minutes. Garnish with lemon slices, and add salt/pepper to taste.
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. This recipe serves 4 to 5.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!