For the past couple of days I have been cleaning my kitchen. Emptying all shelves and drawers, washing them and replacing all my dishes, cooking pots, spices and flavourings. Today I finished. Cleaning my refrigerator was the finale.
For months I have been collecting cheese rinds. I sometimes add one to a chicken stock that I am making. Today I tossed about a dozen of them into a stock pot with frozen bits of fennel, carrots, onion and vegetables I have also been setting aside for a stock making session. I added about a gallon of cold water, bay leaves and turned on the high heat to bring all to a boil. When it was merrily bubbling away I reduced the heat to maintain a light boil. I left that on the stove top for about 45 minutes.
After cooling for awhile and straining in my colander this is the rich stock I collected. Now packaged and labelled and returned to the freezer I have the beginnings of some wonderful soups, stews and sauces. Easy as that.
Then I immediately concocted this version of avgolemono Greek soup. But without the lemons. I had none. Thanks, Ren, for the comment. You are absolutely right. This is more like an Italian straciatella than avglolemono.
Quick and Easy Egg Drop Soup with Spinach and Orzo
2 c. parmesan rind stock
1/4 c. orzo pasta
1/4 c. finely chopped spinach
1 egg, lightly beaten
1 tbsp. camelina oil
sea salt and piment d'esplet to taste
Boil the stock with the orzo until it is tender. Add spinach to wilt. Lightly beat the egg with the oil in a small bowl. Slowly drizzle into the simmering soup and stir until cooked, about one minute. Serve immediately. Garnish with piment d'esplet.