Avgolemono Soup, made with egg and lemons, is simple and satisfying on a cold winter day.
Course
Soup
Cuisine
Greek
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
AuthorLemons & Anchovies
Ingredients
8cupschicken stock
1/2cuplong grain white riceor orzo pasta, uncooked
2eggs
Juice of 1 1/2 - 2 lemons
saltto taste
Shredded chickenoptional
Instructions
To prepare the sauce: crack two eggs into a large bowl and beat (or whisk) the eggs for two minutes. The eggs should be well mixed. Drizzle in the lemon juice while continuing to beat the eggs. After beating for one more minute the egg-lemon mixture should be pale yellow and just slightly thickened. Set aside.
To prepare the soup: Bring the chicken broth to a boil in a pot. Stir in the rice until the broth comes back to a boil. Reduce heat to simmer, cover and cook for 12-14 minutes, until the rice is just cooked but not mushy. Turn off the heat.
Take roughly one cup of the broth and slowly add to the egg-lemon mixture while you whisking. Be careful not to add the broth all at once so the eggs don't get scrambled. Once the egg-lemon mixture is tempered, pour it into the pot with the rest of the broth. Turn the heat on to medium-low and stir the soup with a wooden spoon until the avgolemono has been incorporated into the soup--it should be thicken and have a light-creamy texture. Season with salt to taste. Serve in bowls and garnish with your favorite herb.