Avgolemono Soup (Greek Egg-Lemon Soup) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants. Ingredients:
2 cups milk |
2 tablespoons cornstarch |
6 egg yolks |
8 cups chicken stock |
1/2 cup orzo pasta |
1/4 cup butter |
1/2 cup fresh lemon juice |
1 large lemon, zest of |
salt |
sliced pita bread, on the side |
Directions:
1. Combine milk, corn starch, egg yolks. Set aside.
2. Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
3. When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
4. Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
5. Remove from the heat again and add the lemon juice and lemon peel.
6. Serve with pita bread.
|
|