While I was working up in DC, Alex–my primary partner in crime–and I would often go to a greek restaurant a on Pennsylvania Avenue a couple of blocks down from the Senate buildings. I don’t remember the name. It was not particularly distinguished in any way.
Their spanikopita were kind of scary–they looked more like burritos, if you can somehow imagine that–but the had good gyros, and Alex introduced me to avgolemono soup: the restaurant made one that was just wonderful, especially as October wore on and the days started to get colder.
Anne and I stumbled across some wheat-free orzo a while ago, and I decided to grab it Just In Case. And then I had to find a recipe. I cruised the net a bit, and came up with a few options, and then hacked around a little bit to arrive at this:
* 6C chicken broth
* 1/2C uncooked orzo
* 3 eggs
* 1/4C lemon juice
* 1C shredded chicken
# Bring the broth to boil in a saucepan.
# Add the orzo, cover and simmer until the orzo is al dente. Remove from the heat.
# In a bowl beat the eggs until fluffy, then beat in the lemon juice.
# Temper the eggs by slowly adding a cup of the heated broth to the eggs while beating vigorously.
# Reincorporate egg mixture into soup
# Add shredded chicken
