Avgolemono - Greek Chicken Lemon Soup | Christine Cushing

Egg lemon soup aka Avgolemono is beyond a favourite of mine. My dad used to make it for us when we were kids and now it’s one of my favourites. I am sharing the best tips on how to perfect the most famous Greek soup. In 15 minutes, if you have chicken stock you can make this tangy, creamy soup that the whole family will adore.

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RECIPE

8 cups chicken stock (2 l). Only high-quality chicken stock will do here.
3/4 cup orzo pasta or rice (125 ml)
Sea salt and and freshly cracked black pepper
2 eggs
Juice of 1 lemon

In a medium pot, bring broth to a boil. Add the orzo pasta and simmer, uncovered, until pasta is cooked, about 8-9 minutes.

In a medium bowl, whisk together eggs and lemon juice until frothy. Take a ladleful of the hot broth from pot into a measuring cup and add slowly to the egg mixture while whisking vigorously. Pour this mixture back into hot soup. Remove immediately from heat and do not boil. Adjust seasoning and serve immediately.

Serves: 4 to 6

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Видео Avgolemono - Greek Chicken Lemon Soup | Christine Cushing канала MyFavouriteFoods ChristineCushing