Monday, May 24, 2010

Greek Lemon, Artichoke and Egg Soup

The downside to trying new things is that occasionally those new things aren't as good as one would hope. This evening we made another dish from The Gourmet Vegetarian Slow Cooker. We checked the book out from the library a while back and enjoyed it so much that I put it on my wish list and my parents gave it to me for my birthday.

This dish was pretty simple in that I sautéed the artichokes, celery and onion in olive oil. I added the vegetables to the slow cooker with rice and water and let them cook for the afternoon. When it was about time to eat we whisked eggs together with lemon juice to go into the soup.

This all smelled delightful, but the final dish was far too tart with the 1/2 cup of lemon juice that it called for. Also, rather than being a soup, it became more of a slush. We think that our slow cooker may go a lot hotter than what the recipes expect it to. Every time we use it it seems to over cook even at the low end of cooking times.

artichoke, celery and onion ready for the pan

 ready for the soup

at least the bread was good

2 comments:

  1. In theory the soup sounds delightful...bummer it didn't turn out the way you'd hope. Maybe next time you can make some changes?

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  2. I think this soup would be delicious with less lemon juice and less cooking time. This is one we should retry!

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