International Soup Party

Greek Egg Lemon Soup
(Avgolemeno Soup)

Ingredients:

8 cups chicken broth
2/3 cup jasmine rice
6 eggs
1/2 cup lemon juice
1 lemon, sliced

Preparation:

In a large soup pot over medium heat, heat the broth and rice until the broth is hot and the rice is tender--about 15 minutes. Meanwhile, in a medium bowl, whisk the eggs to combine, then add the lemon juice. Add about 1/2 cup of the hot broth to the egg-lemon mixture, whisking constantly.

Add the egg mixture back to the soup pot, stirring to combine for about two minutes. Do not let the soup boil, or the egg mixture will curdle. Serve with a garnish of a slice of lemon and/or parsley.

Ingredients:

4 slices bacon, diced
1 large onion, peeled and chopped
6 red potatoes, diced
6 oz. smoked sausage, sliced
one 16 oz. can sauerkraut, drained and rinsed
6 cups beef stock
2 Tbs. tomato paste
1 to 2 Tbs. caraway seeds

Preparation:

Heat the bacon, onions and potatoes in a large stock pot over medium heat until the onion and potatoes are soft--about 5 minutes. Add the sausage, sauerkraut, stock, tomato paste and caraway seeds. Simmer until the flavors blend--about 30 minutes.

Ingredients:

1 lb. shrimp
3 Tbs. butter, divided
1 large onion, chopped
2 cloves garlic, minced
6 new red potatoes, diced
one 14.5-oz. can diced tomatoes
3 cups evaporated milk
2 cups whole kernel corn

Preparation:

Shell the shrimp, then set aside. Sauté shells in one tablespoon of butter in a medium saucepan over high heat. Add two cups of water and boil until the water is reduced to about one cup--about 10 minutes.

Meanwhile, in a soup pot over medium heat, melt the remaining butter and sauté the onions, garlic and new potatoes until tender--about five minutes. Add the shrimp, tomatoes, evaporated milk, corn and the shrimp stock, and simmer for 15 to 30 minutes.