I lovvvvvee the flavor of lemon.
And I know I sound like dorky Food Network obsessive when I make the very predictable claim that it adds a necessary note of freshness. But it’s so true! Lemon rocks. That citrusy punch is perfect in so many sweet and savory dishes.
We still have fresh lemons on our backyard tree, and I’ve been furiously finding ways to use the last of the crop before I have to start paying for them at the grocery store. One of my favorite uses has been in a version of avgolemono, the sumptuous Greek lemon chicken soup with rice or orzo. I remember noshing on this light but hardy dish at the old Zorba’s on Perkins Road here in Baton Rouge (where Louisiana Lagniappe is located now). The restaurant reopened last year on Essen Lane, and it still serves this traditional starter.
There are lots of interesting recipes out there for avgolemono, but the defining feature is that beaten eggs are incorporated into the broth, providing unexpected richness……