Post by Amani on Sept 4, 2007 17:48:35 GMT -5
GRANO EGG-LEMON SOUP
Recipe by Ana Sortun, Oleana Restaurant, Cambridge Massachussetts
A classic velvety Greek soup enriched with egg and Grano.
10 cups chicken stock
2 ounces butter
2 oz flour
6 egg yolks
1/3 cup fresh squeezed lemon juice
1/4 tsp ground cinnamon
3 cups cooked Grano
salt and fresh gound pepper to taste
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 and 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.
Makes 8 cups.
Recipe by Ana Sortun, Oleana Restaurant, Cambridge Massachussetts
A classic velvety Greek soup enriched with egg and Grano.
10 cups chicken stock
2 ounces butter
2 oz flour
6 egg yolks
1/3 cup fresh squeezed lemon juice
1/4 tsp ground cinnamon
3 cups cooked Grano
salt and fresh gound pepper to taste
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 and 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.
Makes 8 cups.