Adventures in Cooking #10

Today is a dreary, rainy day so I'm making comfort food: soup and ice cream! The first recipe I made was Greek egg and lemon chicken soup (Avgolemono soup), which is a cross between chicken soup and egg drop soup. This soup is so easy to make and satisfying because the eggs give it protein and it is thickened with cornstarch. I filled it with herbs of Provence, chicken, garlic, pepper and thick stock. Lastly, three scrambled eggs are whisked in creating ribbons in the soup. Served with a squeeze of lemon and crackers. Total comfort! After dinner, I made caramelized banana ice cream. Bananas are roasted in the oven with brown sugar and a little butter to develop the caramelize sauce, then the mixture is put in the blender with milk, sugar and lemon juice and set in the freezer. Without an ice cream maker, it needs to be stirred several times of two to three hours. I plan on staying up late and having this ice cream for a midnight snack.

The finished soup with lemon Stirring in the scrambled Some of the ingredients for

eggs, making ribbons soup

https://www.thekitchn.com/how-to-make-greek-egg-and-lemon-soup-avgolemono-242659

The finished product Bananas, brown sugar & Roast until caramelized

butter (I should have cooked this

longer. It needed 40 min)

Put in blender w/milk Put in loaf pan in freezer Banana ice cream.

https://www.onceuponachef.com/recipes/banana-sorbet.html