Forget lemons, try Avgolemono!
This soup is one of my favorites. My Greek friends, please feel free to chime in and offer corrections, stories, tips…but here’s how your non-Greek friend does her version.
Avgolemono is a very simple and heartwarming, yummy soup. Properly done, it should be thick and creamy though it is dairy- free. It will have a perfect balance of warm salty broth punctuated by bright lemony flavor.
- 6-8 C chicken broth
- 1/4C (or more to taste) fresh lemon juice
- 3-4 eggs depending on their size and amount of broth you use
- White pepper, salt
- Chopped fresh dill or parsley
- Drizzle of Meyer lemon olive oil
- Bring 6 C chicken stock to boil, add orzo or other small pasta.
- Cook until tender. (Here you can add optional addition of some shredded leftover roasted chicken or the leftover cooked rice if you’re substituting it for orzo.)
- Beat egg whites till frothy, medium peaks. Add yolks. Combine (I’ve also had fine results beating eggs together, but purists insist we must separate them first.)
- In a slow stream, add about three cups of hot (not boiling) broth to temper eggs.
- Add lemon juice.
- Return whole mixture to pot, slowly. Be sure pot is off heat and whisk as you go.
To serve: I like to add some chopped fresh dill or chopped fresh parsley. A few good grinds of sea salt, a few good grinds of white pepper, and you are ready to eat.
How about a little drizzle of Meyer Lemon Olive Oil? Or, serve with grilled bread brushed with the divine oil?