Soupa Avgolemono

1. 1

   Bring 8 c. stock to boil in a large stock pot. Add orzo and simmer until tender, 20 minutes. Turn off burner.

2. 2

   Whip egg whites until medium peaks. Add egg yolks, beating continuously with wire whisk. Add lemon juice, beating until combined.

3. 3

   Temper eggs with 2 c. broth - add one cup broth to egg mixture in constant slow stream while continuing to beat with a whisk so you do not curdle the eggs. Add second cup of broth to eggs and then return entire egg mixture back to remaining broth in stock pot.

4. 4

   At this point you can add the thin shredded slices of chicken, if using (although classic recipes do not include the chicken meat).

5. 5

   To serve, garnish with freshly ground black pepper and thinly sliced lemon.

6. 6

   When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.

7. 7

   I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice and you've made it perfectly.

* Per serving · 4 servings · Values may vary.

No additional tips available.