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My mom just suckerpunched me. She called my faux-Avgolemono-soup-insta-recipe PATHETIC. The nerve! Or, as Bugs would say, the noive! But, she graciously sent me HERS, which I will try, but must point out, that mine took about 15 SECONDS, MOM and yours says 55 MINUTES! So there! Anyway, for those of you who feel you can do better, here's the recipe for Mom's Moosewood-snob-artichoke-Avgolemono-soup (notes in parenthesis are hers):

2 C chopped leeks
1 C peeled & chopped carrots
1 C diced celery
2 garlic cloves, minced or presses (I use chopped, 2 teas. from a refridgerator jar)
1 tsp salt
1 TB olive oil
1/4 C raw white rice ( I tried wild & brown mix- needed more)
6 C vegetable stock (I used chicken broth- which is not vegetarian then)
2 bay leaves
2 tsp chopped fresh tarragon (1 tsp dried)
5 Artichoke hearts, quartered (14 oz can drained)
3 large eggs
1/4 C fresh lemon juice
salt & pepper to taste

In a soup pot on medium heat, saute the leeks, carrots, celery, garlic & salt in oil for 10 min, stirring occasionally. Add rice, stock, bay leaves, & tarragon. Cover & bring to a boil, then reduce heat & simmer for 20 minutes until rice & veggies are tender. Add the artichokes & continue to cook 2-3 minutes. Turn off heat and remove & discard bay leaves. In large bowl, whisk together eggs and lemon juice until blended, and then whisk in about a cup of the hot soup. While stirring the soup, gradually pour in the egg mixture. Reheat gently-stirring constantly until soup thickens: the heat must be low and even or the eggs may "scramble" instead of adding body to the broth. When the soup is smooth and thickened, season to taste. ( can be put in the blender or food processor for a creamy verison) 4-6 servings, 8-9 cups, total time- 55 minutes.
outraged, haha
mood: outraged, haha
music: Tim Curry—Simplicity


Comments

Ahh.... mothers... You just HAVE to love them :)

I like your version for the boat, but this sounds very nice. I'll try them both and give you a verdict.

Well, this one is a REAL avgolemono recipe, whereas mine just REMINDED me of it. Plus mine was super easy and fast, and mom's/moosewood's is a bit more complicated.

It occurs to me that since leaving culinary school 7 years ago, (God, has it been that long?!), I haven't once used leeks in cooking... this recipe makes me kind of nostalgic now... :)

You went to culinary school? How cool! (or cul!) It occurs to me that I don't know what you do for a living or I'm having a brainfart at least. Leeks are so yummy! Potato-leek soup: mmmm!

(Anonymous)

Well - it wasn't supposed to be a suckerpunch! I too used canned soup recipes all the time- but have learned that the extra effort is more than worth it. The Moosewood recipe is really a far-out Avolemono type- but I very much liked the added veggies!!

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