"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

REEK LEMON ORZO SOUP (AVOGLEMONO) Recipe

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This recipe for REEK LEMON ORZO SOUP (AVOGLEMONO), by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Smith

Category:
Category:

Ingredients:  
Ingredients:  
8 C. canned low-sodium chicken broth
2 C. uncooked orzo (rice-shaped pasta)
1 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
3 T. cornstarch
4 large eggs
3/4 C. fresh lemon juice (4 lemons)

Directions:
Directions:
In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.  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. 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.

Personal Notes:
Personal Notes:
NYC diners are run by Greeks, and it was at Olympic Flame Diner, 60th and Amsterdam, where I first tasted this great soup.

 

 

 

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