QUICK LISTEN - BSF (From Ep 360) Podcast By cover art

QUICK LISTEN - BSF (From Ep 360)

QUICK LISTEN - BSF (From Ep 360)

Listen for free

View show details

About this listen

 BSF. Brought to us by Red Energy. BOOK: Caro: I Want Everything by Domonic Amerana SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix FOOD: Caro has a Recipe: Greek Egg and Lemon Soup Ingredients 3-4 tbsp olive oil 1 small yellow onion, finely chopped 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 bay leaf 4 boneless chicken thighs (or two chicken breasts) 4 cups homemade chicken stock 1 cup orzo pasta (or anci de pepe) 2 eggs Juice of two lemons 1/4 cup fresh dill, chopped + more for serving Directions Heat a large pot over medium heat. Add the olive oil. Once the pot is hot, add onions, celery, carrots and season with salt and pepper. Cook until the vegetables are tender and translucent. This should take 5-10 minutes. Season the chicken with salt and pepper on both sides. Add the chicken thighs, bay leaf and chicken stock to the pot. Bring to a boil then lower the heat to medium. Skim off any chicken scum. Cover with a lid and simmer until the chicken is fully cooked. This should take 2o minutes. Remove the cooked chicken and shred with a fork. While the chicken cooks, cook the orzo or small pasta in a pot of boiling salted water. Cook until al dente. Drain the pasta (leave a small amount of pasta water so that the pasta doesn’t stick together. Leave roughly 4-5 tbsp worth). Set aside. In a medium bowl whisk the eggs and lemon juice. While whisking, slowly pour in 1 cup of hot broth. This step will temper the eggs and will ensure that they don’t curdle. Whisk until smooth. Set aside. Return the shredded chicken back to the pot and the cooked orzo. Slowly pour in the egg and lemon mixture, stirring continuously. Heat the soup on low for a few minutes. Keep on low heat to prevent curdling. Stir in the dill. Taste and adjust the seasoning. Serve and garnish with fresh dill.
No reviews yet