Greece. With it’s salt-sprayed buildings and dreamy beaches, the islands simply beg for bright flavors and simple, fresh ingredients.
While in Athens one summer, despite the heat, one of my favorite meals was the Avgolemono soup. I was addicted to the bright, tangy soup that was light and rich at the same time. I soon learned the trick of using an egg in broth to create a velvety richness of soup without butter or cream. This is a trick I use often in my own kitchen in soups and pasta dishes (including a Fettuccine Alfredo that doesn’t have any cream in it, a story for another day).
Longing for Greece one Sunday night, I put this together this almost embarrassingly easy supper of lemon, butter and pasta, using the egg “avgolemono” style to create a heady sauce. It was rich, light, bright and tangy. It was Greece.