I’m still sick enough to want soup for dinner, but I’m feeling well enough to make the soup myself. So I went back in time, just a bit, to my senior year of college when I ate a lot of egg lemon soup. A lot. It was cheap, easy, fast, and delicious. I could also stomach it if I happened to be hung over or completely stressed out or not eating dinner until 2 in the morning, and one or the other of those situations was pretty much the case for most of that year. (And yes, sadly, all three were known to create a perfect storm of nutritional need on a fairly regular basis.)
Back then I made it using bouillon cubes, for which I still have a sick fondness. But last night I defrosted some homemade chicken stock as the base, which does make it seem more nutritional, you know? But trust me, it works just fine with whatever form of salty cube or canned broth you may have hanging around your kitchen.
While I was flashing back, I went ahead and doused the accompanying salad in avocado vinaigrette – another throw-back to college days when my various hippie classmates loved nothing more than finding new ways to use avocado, and a few – like this one – were worth remembering.
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