My apologies and a soup recipe

If, when you click on this post, you wonder, “What on earth is that smell?” it’s me. Almost 24 hours since our Greek meal on The Danforth and I’m still reeking of garlic. No wonder the kittens are keeping their distance.

I smell so strongly, I fear the garlic-infused sweat on my finger tips has permeated not only my keyboard, but cyberspace itself. I apologize profusely to you and everyone who attended Friday evening’s performance of The Drawer Boy at Theatre Passe Muraille. The stinky woman in the back row, hiding in a rust coloured outback jacket, was me. The smell? A combination of lamb souvlaki and three dips I have a one-in-ten shot at pronouncing correctly.

While Greek food has a well-earned reputation for abusing garlic, one of my favourite Greek dishes is garlic-free. And no, it’s not baklava. Avgolemono Soup, a creamy, lemony chicken soup, is a tangy way to chase away the cold without destroying all your chances of an after-dinner smooch. It’s quick, simple and socially acceptable. Opa!

Avgolemono Soup
Printable recipe

Serves 4

Ingredients

3 cups chicken stock (homemade is best, use low-sodium in a pinch)
2/3 cup diced cooked chicken (optional)
2/3 cup cooked rice
2 eggs
grated rind of 1 lemon
3 tbsp lemon juice
salt and pepper to taste

Instructions

Bring stock to boil.
Add rice and chicken. Heat until boiling again.
Reduce heat and simmer 5 minutes.
Beat eggs with lemon rind and lemon juice.
Slowly, slowly, slowly pour a ladle of hot stock into the eggs, stirring all the time. Slowly add a second ladle of hot stock. (This warms the eggs. If you add the hot stock too quickly the eggs will curdle.)
Remove stock from heat and slowly pour the warmed egg mixture into the soup, stirring well.
Season with salt and pepper.
Serve immediately – with a kiss.