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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 cups chicken or vegetable stock 1/2 cup long-grain white or brown rice 3 to 5 egg yolks (larger number if you wish it thicker) 1/4 cup freshly squeezed lemon juice, strained to remove seeds 2 1/2 to 3 cups cooked artichoke hearts or bottoms and leaf scrapings, as well as any tender, peeled stems, coarsely chopped into uniform pieces (about 4 or 5 large artichokes or two 10-ounce packages frozen artichoke hearts, thawed) chopped fresh parsley or mint, for garnish 1 lemon, sliced paper thin, seeds removed, for garnish Instructions: 1. In a soup pot, bring the stock to a boil and stir in the rice. Turn down the heat to medium-low and let simmer, covered, until the rice is done, 20 to 25 minutes for white rice, 30 to 45 minutes for brown. 2. Whisk together the egg yolks and lemon juice. When the rice is tender, ladle 1 or 2 scoops of the hot stock into the yolk mixture, whisking to blend. Pour the yolk-stock mixture back into the pot and blend. Barely simmer over very low heat, stirring constantly; the egg yolks will cook and slightly thicken the soup, about 2 minutes. Don't let the soup boil. 3. Remove the soup from the heat. Stir in the cooked artichokes. Serve the soup hot immediately, or let it cool, chill deeply, and serve it cold the next day. In either case, ladle the soup into white bowls, sprinkle it with fresh parsley or mint (or a combination or the two), a scattering of red pepper, and float a slice of lemon on top. And life is good, isn't it? Excellent served with a savory phyllo pastry triangle |
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