Avgolemono (Egg and Lemon Soup)

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings.

Ingredients
  • 6 cups chicken stock (48 ounces)
  • 1 cup orzo
  • Salt and pepper
  • 2 eggs, separated
  • Juice of 2 lemons
  • Chopped parsley, for garnish
Directions
  • In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.


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