Egg-Lemon Soup (Avgolemono) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an authentic (Greek) family recipe. While I don't usually measure the ingredients, I have attempted to approximate the amounts here. (The prep time does not include the making of chicken stock) I hope you will try this and enjoy it as much as I do. Ingredients:
6 -7 cups hot turkey stock or 6 -7 cups chicken stock |
1/3 cup orzo pasta or 1/3 cup rice |
3 large eggs, separated |
1/4 teaspoon salt |
1/3 cup fresh lemon juice |
Directions:
1. Add orzo to the boiling chicken stock.
2. Simmer about 15 minutes until cooked.
3. Remove from heat.
4. Separate eggs and beat the whites with salt, until stiff.
5. Add yolks one at a time, beating gently.
6. Slowly add lemon juice, still beating.
7. SLOWLY add about one cup of the hot stock, mixing well.
8. Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
9. Do not boil or curdling will result!
10. Add salt to taste, if necessary.
11. DELICIOUS!
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