Avgolemono (Egg Lemon Soup) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The first time I tried this in a restaurant I didn't like it, but it sure does grow on you. It's easy to make and I like it as a starter soup during a company meal. Ingredients:
8 cups chicken stock |
2 tablespoons chopped fresh dill |
1/2 cup rice (or orzo pasta) |
4 large eggs, beaten lightly |
1/4 cup freshly squeezed lemon juice |
salt and pepper |
Directions:
1. In a large saucepan, bring the stock, with the dill added, to a boil.
2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes- just until the rice is tender but still firm.
3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
4. Once combined, slowly pour this mixture back into the soup-pot.
5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
6. Remove from heat and stir in lemon juice; taste and add salt and pepper.
7. Serve immediately.
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