Avgolemono

By thegreatpablo

"This is the most popular of Greek soups. The name means 'egg and lemon' which are the two most important ingredients that produce this light and nourishing soup."

Ingredients

• 1 3/4 quarts chicken broth
• 1/2 cup uncooked orzo pasta
• 3 eggs
• 1 lemon, juiced
• 1 tablespoon cold water
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1. Pour the chicken broth into a large saucepan and bring it to a boil. Add the pasta and cook for 5 minutes.

2. Beat the eggs until frothy, then add the lemon juice and 1 tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!

3. Return this mixture to the pan, turn off the heat and stir well. Season with salt and pepper and serve at once, garnish with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle.