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Greek Avgolemono Soup Recipe

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This recipe for Greek Avgolemono Soup is from Hunt to Harbor: A Charm City Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken broth
1/4 cup uncooked orzo
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice (or to taste, I like a lot more!)
Slices of lemon (however much you want)
Slices of rotisserie or boiled chicken, if desired
Directions:
Directions:
In a large pot, bring the broth to a boil. Add slices of lemons at this point, or wait until the end. Add the orzo and cook until al dente. Season with the salt and pepper and reduce heat to low; simmer.

Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about one cup of the hot broth into the egg and lemon mixture, and then whisk to combine. Add the mixture back to the simmering pot. Stir just until the soup becomes opaque and thickens as the eggs cook. Add more salt, pepper and chicken, if desired, and serve.

This is best with a big slice of French white or whole-grain baguette.

 

 

 

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