Recipe courtesy of David Rosengarten

Avgolemono (Egg and Lemon Soup)

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings.
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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

  1. 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.;

Avgolemono: Chicken Soup with Egg-Lemon Sauce