Greek Lemon Chicken Soup

I looked at many recipes and this is the combination of versions I like.

• oil
• onion/carrots/celery
• chicken
• chicken broth
• lemon juice
• zested lemon
• pasta/rice/quinia
• egg
• kale/spinach
• salt/pepper

Saute onion/carrots/celery in oil.  

Add cooked chicken or cook chicken.

Add broth, lemon juice and zested lemon. Large pot 8-12c = 1/2c lemon juice

Bring to boil and add pasta.  Cook till pasta is done.

When pasta is cooked to al denta, temper in a few eggs.

Add kale/spinach

Season to taste with salt and pepper.

Lemon Drop Shots

Found on http://tiphero.com/lemon-drop-wedge-shots/

LEMON DROP WEDGE SHOTS

Makes 36 lemon drop wedges

INGREDIENTS

– 6 lemons, cut in half lengthwise
– ½ cup lemon juice (from the 6 lemons)
– ½ cup water
– 3 tablespoons orange juice
– ⅓ cup granulated sugar
– 5 ½ teaspoons (2 envelopes) unflavored gelatin
– ½ cup citrus vodka

DIRECTIONS

1. Cut around the edges of the lemon flesh to separate it from the peel. Scoop it out into a bowl and scrape the peel clean.
2. Place each clean peel into a jumbo muffin tin, or any container that will hold them upright, separate, and prevent spillage.
3. In a small sauce pan, combine the lemon juice, orange juice, sugar and water.
4. Sprinkle the gelatin over the mixture and let it sit for 5 minutes, until the gelatin is softened.
5. Heat the pan over medium heat, and stir until the sugar and gelatin are completely dissolved, about 2 to 3 minutes. Do not let the mixture boil.
6. Whisk in the vodka and remove from the heat.
7. To make it easier to fill the lemon halves, transfer the gelatin mixture to a large liquid measuring cup when cool enough to safely do so.
8. Fill each peel up to the top.
9. Transfer the tins of filled peels to the refrigerator for 6 hours, or overnight, until the gelatin is set.
10. Slice each lemon half into thirds and serve.

TIP

• Squeeze the lemons for their juice before scooping out the fruit to make slicing easier.