Avgolemono (Greek Lemon Soup)

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   Boil broth, add orzo and simmer til tender (20 min.)

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   Whip whites until medium peaks form

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   Add yolks beating continuously

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   Add juice, beating.

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   Temper eggs with 2 c. broth, adding in constant

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   slow stream while continuing to beat furiously so you

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   do not curdle the eggs.

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   Add egg mixture back to remaining broth and serve.

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   when reheating, do not re-boil - heat slowly until very

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    warm. Garnish with thinly sliced lemon.

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    You should taste lemon, richness of eggs, salt of

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    chicken, and starch of rice, in that order and you've

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    made it perfectly.

No nutritional information available.

No additional tips available.