Avgolemono Soup

Avgolemono Soup

The egg-lemon mixture is a classic Greek cooking combination, well represented in this Mediterranean soup.  The dish can be served hot or cold and makes an excellent first course or an entrée served with a crisp salad and a toasted baguette. Although the soup can be made in minutes, it is always better the next day. My taste testers declared this their all-time favorite soup.

 

4 cup chicken broth

1 cup orzo or rice

2 egg yolks

Juice of 2 lemons

1 cup diced, cooked chicken (optional)

Salt and pepper to taste

 

In a large saucepan, bring the broth to a boil and add the orzo and cooked chicken.  Reduce the heat and simmer for 10 minutes.  In a small mixing bowl, beat together the egg yolks and the fresh lemon juice.  Add one cup of the steaming orzo broth to the egg-lemon mixture and pour it back into the saucepan and stir to combine.  Season the soup with salt and pepper to taste.  Serves 6