My mother has a huge collection of cookbooks, and these days I look through them almost every time I see her. Cooking with Just Four Ingredients caught my eye immediately, and yielded this Greek egg-lemon soup. I’m excited to try it–especially as it takes only about 10 minutes to make.
This picture doesn’t actually correspond to this particular recipe (it’s from here), but it’s a pretty representative picture of an Avgolemono soup without pieces of chicken in it.
Yield: Serves 4-6
Total time: About 10 minutes
- 7 1/2 cups chicken stock (when recipes say chicken stock, I use good-quality canned chicken broth).
- 1/2 cup orzo pasta or other small shapes
- 3 eggs
- juice of 1 large lemon
- Pour chicken broth in large pan & bring to boil
- Add orzo or other small pasta & cook for 5 mins, or according to packet instructions
- In a separate bowl, beat eggs until frothy, then add lemon juice and cold water to them.
- Slowly stir a ladleful of hot chicken broth into the egg mixture, then add one or two more.
- Remove pan from heat, pour in egg mixture and stir well. Season to taste with salt & black pepper & serve immediately. (No, I’m not sure what’s up with the confusing back-and-forth between the pan on the stove and the bowl with the eggs. I’m guessing these steps help the ingredients mix better, avoid curdling, or both).
- Do NOT let the soup boil once egg, lemon juice and stock mix has been added, or it will curdle.