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Avgolemono Lemon Chicken & Rice Soup
"Tempering is not some fantastic art that only chefs can master—just add hot liquid in small amounts so the eggs don't scramble." —Rach
3 tbsp. EVOO
1 carrot, finely chopped or grated
1 onion, finely chopped
4 cloves garlic, minced or grated
1 piece fresh turmeric (1 inch), peeled and minced or grated, or 3/4 tsp. ground
2 bay leaves
1 tsp. ground cumin
⅛ tsp. freshly grated nutmeg
½ tsp. ground smoked cinnamon or cinnamon or 1-inch piece of cinnamon stick
2 quarts chicken or turkey bone broth or stock
¾ cup short- or medium-grain rice, rinsed until water runs clear
3 large eggs
2 lemons—1 zested and both juiced
1 bunch kale, stemmed and chopped
1 ¼ lb. cooked rotisserie chicken or turkey, skin removed, meat chopped or pulled
1 bunch fresh dill, leaves coarsely chopped
In a large lidded pot or Dutch oven, heat the EVOO, three turns of the pan, over medium-high. Add the carrot and onion; stir until veggies begin to sweat, 1 to 2 minutes. Add the garlic, turmeric, bay leaves, cumin, nutmeg, cinnamon, and a large pinch of salt and pepper, stirring to soften a few minutes more. Pour in broth and bring to a boil over high heat. Once boiling, reduce heat to low, add rice, cover, and cook until rice is tender 10 minutes.
In a medium bowl, whisk the eggs, lemon zest, and lemon juice. Ladle 2 cups of hot broth into the bowl, whisking constantly, to temper the eggs and keep them from scrambling. Increase heat to medium-low and gradually whisk the egg mixture into the pot.
Add the kale and chicken to the pot, stirring until kale wilts and meat has warmed through, 2 to 3 minutes.
Remove bay leaves and cinnamon stick, if using. Season. Serve soup in shallow bowls topped with lots of dill.