The last few weeks have been a complete blur to me. Between a quick trip to NYC for a wedding, our cat on the brink of survival (but has come back!), being without a washing machine for almost 3 weeks, and within 48 hours of school ending then taking our kids to overnight camp – all while working like a crazy woman – it is no wonder I feel this way. Thank goodness that I am finally able to catch up on life.
It is definitely quiet in the house right now – this is the first time the girls have gone to overnight camp, and they will be gone for 10 days. I remember going to overnight camp for the first time – although my mother had to remind me that as we were arriving, I decided I didn’t want to go anymore – but thank goodness they didn’t fall for that. I remember having the time of my life. I also remember coming home and begging to go back…it was certainly one of the highlights of my childhood.
Back then there were no computers, no Facebook, Instagram, Twitter – and now I can get updates from all of those places – and even send my kids emails. Although they don’t allow any electronic devices (how would I survive??) they will scan a handwritten letter and send it to you via email (for a small cost of course) so your kids can reply to the email letters they receive. Amazing.
I learned that their first meal at camp was grilled cheese and tomato soup – sounds perfect. Funny that I was thinking about another soup – this delicious lemony rice soup – perfect for summertime. My trusty market basket came with all the ingredients to make this amazing soup, and I know that makes a big difference – using fresh lemons and farm fresh eggs.
Before I forget – we have a winner in the prAna dress giveaway!! Congratulations to Mari! She has been a faithful reader for quite sometime, and am so glad I am able to show her some gratitude curtesy of prAna. Mari – I will be in touch with the details!
- 8 cups Farm & Larder chicken stock
- 1 cup long-grain white rice
- 4 eggs
- Juice of 3 lemons
- Chopped fresh parsley
- Sea salt and fresh ground pepper
Bring stock to a boil in a 4-qt. saucepan over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot.
Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.
For a printer-friendly version of this recipe, please click here: Avgolemono Soup