I bet you can’t eat just one! Never eat deep-fried jalapeño popper again!

Using breadcrumbs is totally optional. I’ve made them without and they were still delicious! The panko breadcrumbs just add a nice little crunch!

You’re welcome and I’m sorry all at the same time. These spicy bacon wrapped bites of perfection will put a serious wrench in your dieting plans! If you’re walking down the aisle this summer and are trying to fit into a wedding dress (like THIS girl) then close your laptop darling and read this post after the big day! I’m slightly kidding but for real, this recipe is très indulgent and a little  bit of a treat.

TIP! Buy yourself some inexpensive kitchen gloves and wear them when working with the jalapeños. After several times of learning the hard way; I always wear gloves!

Bacon Wrapped Jalapeño Poppers will be the star of your party! Don’t forget to slice the piece of bacon in half before wrapping it around the jalapeño!

These Bacon Wrapped Jalapeño Poppers are pretty much EVERYTHING you guys! I kid you not.

The individual ingredients each bring something different to the table. Jalapeño lends spice, bacon brings the savory component and both ingredients are cradled by the mellowness of cream cheese. The trifecta! It just works beautifully.

First things first, consider wearing kitchen gloves when slicing and de-seeding the jalapeños. I’ve made these a few times without gloves and every time I was cursing myself well into the night. Why did I do this to myself?! Never again! It’s worth the few dollars to purchase gloves and skip the burning hands chapter of the evening.

I like to dip these Bacon Wrapped Jalapeño Poppers in classic Ranch or sprinkle with a few dashes of Valentina’s hot sauce.

This recipe can be made the day before, packed in an airtight container and stored in the fridge. It’s great to be able to make this ahead of time and have one less one less thing you’ll be rushing to do. I’m always looking for ways to make my life easier and simplify so I’m not stressed about having people over. Count this as one for the books!

Enjoy xx

Bacon Wrapped Jalapeño Poppers

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

This spicy, savory and creamy recipe is the definition of a crowd pleaser! Bacon Wrapped Jalapeño Poppers are a great option when entertaining for a large group. Cocktail party, game day, girls night; You name it! This will be always be a hit and don't even think about leftovers!

Author: Peony

Recipe type: Appetizer

Serves: 24

Ingredients

• 12 Jalapeños, cut in half and seeded
• 12 pieces bacon, cut in half (I use applewood smoked bacon)
• 8 oz cream cheese, softened at room temperature
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• 2 splashes Lea & Perrins Worcestershire sauce
• ½ cup Queso de Oaxaca or Monterrey Jack cheese
• ¼ panko breadcrumbs
• 24 toothpicks to secure bacon in the oven
• ranch for dipping (optional)

Instructions

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup. Place a baking rack on top of the baking sheet. Set aside.
2. Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
3. Beat the cream cheese, garlic, Worchestershire sauce, smoked paprika and Oaxaca or Monterrey Jack cheese together until smooth. I prefer to use a standing mixer or hand mixer but you can certainly do this by hand. Season to taste with a bit of salt.
4. Fill jalapeño halves equally with cream cheese mixture.
5. Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
6. Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
7. Serve immediately!

Notes

Jalapeño Poppers can be made 1 day ahead and kept in an airtight container.
You can also use mini sweet peppers if you want a less spicy option.

3.3.3077

The post Bacon Wrapped Jalapeño Poppers appeared first on The Peony Life.

A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.

Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!

Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!

Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!

Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.

It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.

Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.

Fresh thyme lends a nice flavor to this dish

Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!

I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!

Fall roasted beet goodness!!

This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 medium beets, red or golden
• 5 cups vegetable broth
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1¼ cup arborio rice
• ½ cup of a dry white wine you like to drink
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ cup finely grated asiago cheese
• 3 tbsp unsalted butter
• salt + pepper to taste
• garnish with a sprinkle of fresh thyme

Instructions

1. Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
2. In a small pot bring vegetable broth to a low simmer, covered.
3. In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
4. Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
5. Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
6. Stir in beets, butter, and Parmesan; season with salt and pepper.
7. Sprinkle with fresh thyme and shaved asiago. Serve immediately.

3.3.3077

The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.

Show the cold weather WHO’S BOSS and enjoy a bowl of Cream Of Wild Mushroom Soup!

I’ve been a lover of mushroom soup since I was a little girl. I have fond memories of my babysitter Margret warming me up Campbells Cream of Mushroom soup after play school. It was one of those things I would never get sick of, no matter how many times I had it for lunch. There was always something so satisfying about it to me. Even now; there still is.

‘GROW YOUR OWN’ mushroom kits at the San Francisco Ferry Building

This would of been such a cool idea for a school science project. Teachers take note!

Even after I had grown up and entered into elementary school, it was still my trusty go-to for lunch. I refused to bring sandwiches like the rest of the kids. I had this phobia of soggy bread and on the few occasions I packed a sandwich, it always found its way to the garbage can. After a tough game of calling my bluff, my mum Cynthia finally conceded. She realized that I wasn’t playing; I would rather starve than eat soggy sandwiches. This was war.

Back in the day I would bring this massive stainless steal thermos with me to school every.single.day. Do kids still do that? Or am I aging myself beyond belief? Whatever the case, it was genius! I brought soup with me everyday to school, often times Cream of Mushroom and it would always be steaming hot, even by lunchtime.

Beautiful Bulk Organic Californian Shiitake Mushrooms

I grew up in Nova Scotia on the East Coast of Canada. If you’re not familiar with East Coast winters, they’re really reaaaally cold . It’s a lovely place with it untouched beauty and the people are so kind and down to earth. Just make sure to do yourself a favor and visit in the summertime!

As a child and then teenager, one of my favorite ways to warm up was over a bowl of cream of mushroom soup. Nowadays it’s like nostalgia in a bowl. This is a grown up version of one of my all time favorite soups, I think the childhood me would be proud of :)

You can use a combination of whatever mushrooms you have available. I like the texture combination of Shiitake, portobello and crimini mushrooms.

This afternoon I’m getting cozy with a large cup of Cream Of Mushroom Soup! Talk about nostalgic!

Cream Of Wild Mushroom Soup

 

Print

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

Author: Ina Gaarten, Barefoot Contessa

Serves: 5-6

Ingredients

• 5 oz fresh shiitake mushrooms
• 5 oz fresh portobello mushrooms
• 5 oz fresh crimini or porcini mushrooms
• 1 tbsp good olive oil
• 1 stick and 1 tbsp unsalted butter, room temperature
• 1 cup yellow onion, chopped
• 1 carrot, chopped
• 2 sprigs fresh thyme & 1 tbsp minced thyme
• 2 cups leeks, chopped(white & light green parts only)
• ¼ cup all purpose flour
• 1 cup dry white wine
• 1 cup heavy cream
• 1 cup half & half
• ½ cup flat leaf parsley, minced
• Kosher salt & freshly ground pepper, to taste

Instructions

1. CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
2. In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
3. Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
4. In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!

3.2.1303

The post Cream Of Wild Mushroom Soup appeared first on The Peony Life.

SERVE THIS FAMILY STYLE AT A SUNDAY DINNER

Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.

SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C

Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.

Another way I like to enjoy summer squash is grilled with eggplant and peppers.  I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.

SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY

Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..

-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.

SUMMER SQUASH ABOUT TO BE ADDED TO THE SAUTÉED ONION

-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.

-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.

-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.

This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.

Enjoy xx

Summer Squash Gratin

 

Print

Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: Ina Garten

Recipe type: Side

Serves: 6

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in ½ and sliced (3 large)
• 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• ¾ cup fresh bread crumbs
• ¾ cup grated Gruyere

Instructions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
3. Add the zucchini and cook, covered, for 10 minutes, or until tender.
4. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
5. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
7. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

3.2.1311

The post Summer Squash Gratin appeared first on The Peony Life.

Mushroom & Arugula Fusili with Pistachio Mint Pesto

This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?

My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and  I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.

TIME SAVER ALERT! Buy shelled pistachios to save time!

Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.

I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!

MINT+EVOO+PISTACHIOS+SCALLIONS+GARLIC+PECORINO ROMANO

Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small,  so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.

Stir scallions & Pecorino Romano into the pesto by hand.

This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.

Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.

SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL

Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!

Enjoy!

Mushroom & Arugula Fusili with Pistachio Mint Pesto

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Peony

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

• 1 cup dry roasted pistachios, shelled
• ½ cup extra virgin olive oil
• ½ cup parmigiano reggiano or pecorino romano, finely grated
• 2 cloves garlic, quartered
• 4 scallions, thinly sliced
• ½ cup mint, loosely chopped
• 3 tbsp parsley, loosely chopped
• 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
• 4 cups arugula, washed and dried
• 8 ounces pancetta, diced
• 454g whole wheat fusili pasta, cooked slightly before al dente
• salt & freshly ground pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
2. Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
3. Add olive oil and a little bit of kosher salt and pulse until smooth.
4. Fold in parmigiano regianno and scallions into pesto mixture.
5. Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
6. Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
7. Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
8. Turn to low heat and add pasta to the pot.
9. Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
10. Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
11. I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
12. Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

Notes

I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

3.2.1311

The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.

ENJOY THIS SIMPLE SOUP ALL WEEK LONG. IT’S EVEN BETTER THE NEXT DAY!

I was recently asked what my favorite comfort food was and it didn’t take me long to decide on soup. I have no real favorite, although I’m fond of Cream of Wild Mushroom  and Lazy Pea Soup with Mint & Crème Fraîche; any bowl of delicious soup will do the trick. This lemony chicken soup is my take on the soups I enjoyed so much in Greece & Albania.

I have this habit of ordering soup at restaurants, especially when I’m traveling abroad. My fiancé teases me about it, mostly when it’s unpractical like in 32C/90F heat. The truth is I love learning about different cultures, regions, countries & their traditions by tasting their soups. I think you can learn a lot about a cook by what kind of soup they are proud to make. It often doesn’t change much over the years and usually tells some sort of story.

One memory in particular stands out for me. Rez & I were vacationing in Albania, where my fiancé spent his childhood. We were at the start of a road trip down south and were staying the night in this remote village in the mountains, called Kaninë. The village had only one small restaurant/bar which we were escorted to by our sweet host Jimmy. This restaurant had no name, no menu and one of the best soups I’ve tasted in my life (also with no name).

Everything served in the restaurant was grown, raised and harvested on their property (rakia and wine included). You quite literally could taste Albania in a bowl! There is nothing more authentic than that. Some people collect magnets or shot glasses from their travels, I happen to collect memories & stories of the soups I’ve tasted.

Speedy Greek Style Chicken & Lemon Soup

Its easy make something wonderful when you have deep pockets and access to the latest & greatest ingredients of the moment. What really makes an outstanding cook is someone who creates something extraordinary with limited resources and whatever ingredients they have. The best cooks can make something out of nothing. I’ve learned that outstanding food doesn’t have to be expensive.

LEMONS ARE REALLY THE FEATURE INGREDIENT IN THIS DISH

This Speedy Greek Style Chicken & Lemon Soup is a constant when I’m starting to feel sick. It’s quick, easy and you can make a big batch so you don’t starve when your cold/flu hits full force. I think it’s really important to use fresh herbs in this recipe because dill and parsley are both delicate herbs and their dried counterparts don’t have much taste. Lemon is a stand out in this soup for sure and I like to add a little extra lemon zest or minced preserved lemon to really amp up the flavor.

Enjoy this Speedy Greek Style Chicken & Lemon Soup recipe whenever you feel like it, not just while you’re sick!

T’bëftë mirë! Albanian

Speedy Greek Style Chicken & Lemon Soup

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This delicious soup will nurse you back to good health when you're sick!

Author: Peony

Recipe type: Soup

Cuisine: Med

Serves: 8

Ingredients

• 8 cups chicken stock, preferably homemade
• 1 heaping cup shredded rotisserie chicken
• ⅓ cup uncooked long grain basmati rice
• 2 large eggs
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 3 tbsp olive oil
• ¼ cup fresh lemon juice and add more to taste
• 2 bay leaves
• 1 tbsp salt
• 1tsp freshly ground pepper
• ½ cup fresh dill
• ½ cup flat leaf Italian parsley
• serve with lemon wedges and fresh herbs

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
2. Add the carrot + celery and cook for 3 minutes.
3. Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
5. Add the chicken and reduce the broth to a low simmer.
6. In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
8. Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
9. Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.

Notes

Don't forget to remove the bay leafs before serving!
I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much!
Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.

3.3.3077

The post Speedy Greek Style Chicken & Lemon Soup appeared first on The Peony Life.