This classic Greek soup derives its name from the two main ingredients: egg (avgo) and lemon juice (lemoni). My husband and I were first introduced to this soup at a little Greek cafe in our Chicago neighborhood almost 25 years ago.
In the years since we have never found a version we liked as much. What I usually find is that it is lacking in lemony flavor, or the consistency is too thin.
When I was preparing my recent Greek dinner I discovered I had a batch of homemade chicken soup in the freezer. I decided to give it a whirl and make this as a first course, hoping I could reproduce that lemony flavor.
After looking at several recipes I selected this one from Martha Stewart. Since my chicken broth was already made I was halfway there.
The tricky part is to keep the broth from being too hot (absolutely no boiling) when adding the eggs so as not to curdle them. The orzo cooks in the soup so again, easy. Just remember not to overcook the orzo. It is best to serve it immediately.
I will definitely be making this again…
Avgolemono (Greek Egg and Lemon Soup) (Martha Stewart online recipe)
(serves 8-10)
Ingredients
8 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste ( I use kosher salt)
¼ teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
¾ cup fresh lemon juice (4 lemons)
Directions
1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
2. Dissolve cornstarch in ½ cup water. Heat remaining 2 cups stock until hot; do not boil.
3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
