Serve this voluptuous Greek avgolemono soup hot or cold, with orzo or rice.
Servings: Serves 4
Ingredients 1 quart chicken broth , preferably homemade1/2 cup orzo or long grain rice2 large eggs3 tablespoons fresh lemon juice (about 1 lemon)1 teaspoon grated lemon zestSea salt and freshly ground white pepper , to taste2 tablespoons chopped dill or parsley
In a large saucepan, bring chicken broth to a boil. Add orzo; cover, reduce heat and simmer 10 minutes, or until orzo is al dente. (If using rice, add another cup of chicken broth. Simmer according to package directions, or until grains are tender.) Do not drain; set aside.
In a bowl, beat eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1/2 cups of broth, whisking after each addition.
Pour mixture back into saucepan and reheat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley. Serve hot or cold.