Egg Lemon Soup Recipe
This classic Greek soup – avgolemono – otherwise known as Egg Lemon Soup, is simple, easy, and amazingly flavorful.
The egg thickens the broth combined with the orzo and flavored with lemon adds to the delicateness, and loveliest soup on the planet.
Egg Lemon Soup
Author: Marlene Baird
- Serves: 8 cups
- 6 cups organic vegetable broth
- 1 cup orzo, uncooked
- 2 eggs
- 1 to 2 Tablespoons lemon juice
- fresh ground pepper
- Chives or scallions to top the soup as garnish
Bring the broth to a boil.
Add the orzo, reduce heat medium high and continue simmer until the orzo is cooked through (about 9 minutes)
Meanwhile, whisk the eggs thoroughly. You want to really break them up – when you lift the whisk out of the bowl the egg should fall off evenly and seem almost as thin as water, with no globs or thickness to them.
When the orzo is tender, ladle out about 1 cup of broth into a measuring cup. Whisk 1 Tablespoon of the lemon juice into the egg and then slowly pour the hot broth into the egg mixture while whisking the mixture constantly. This action will cook the egg but keep it from curdling.
Whisk the hot egg mixture into the soup. Taste and add more lemon juice, if needed, and salt to taste. Garnish with pepper and scallions or chives, if you like.
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Be adventurous, add some spinach and chicken to this dish and you will have a hearty and delicious, yet oh so delicate soup to serve. It’s also a great soup to impress your guests with. Serve this as an appetizer at your next holiday event.
You will fall in love with this soup over and over again.
Thanks for stopping by and have a great day. Opa!
Marlene
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