Egg Lemon Soup( Avgolemono ) -

Egg Lemon Soup
( Avgolemono )

The browning of the onions and a good beef stock are the important parts of this recipe. This soup is best made and served immediately.

Ingredients

1.75litres / 3 pints / 7 ½ cups chicken stock
115g/4oz/ ½ cup orzo pasta
3 eggs
Juice of 1 large lemon
Salt and ground black pepper
Lemon slices, to garnish

Details

Serves: 5

Method

Pour the stock into a large pan, and bring to the boil. Add the pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Return this mixture to the pan, off the heat and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. (Do not let the soup boil once the eggs have been added or it will curdle.)

Related food category:

• Soup