Avgolemono Soup

1. 1

   Bring broth to a boil in a medium saucepan over medium-high heat. Add orzo and boil until al dente, 6 to 8 minutes.

2. 2

   While orzo cooks, whisk together egg, egg yolks, lemon zest, and lemon juice in a bowl until foamy and pale yellow. When orzo is ready, pour 1/2 cup of hot stock into egg mixture in a slow, steady stream, whisking constantly.

3. 3

   Lower heat to medium-low and slowly pour egg-soup mixture back into saucepan, whisking constantly.

4. 4

   Simmer gently, stirring frequently, until this enough to coat the back of a wooden spoon, 8 to 10 minutes. Season with salt and pepper.

5. 5

   Serve immediately with toast; garnish with lemon zest and black pepper.

* Per serving · 4 servings · Values may vary.