Egg And Lemon Soup The Way My Children Like It Recipes

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AVGOLEMONO (EGG AND LEMON SOUP)



Avgolemono (Egg and Lemon Soup) image

Provided by Food Network

Time 35m

Yield 4 servings.

Number Of Ingredients 6

6 cups chicken stock (48 ounces)
1 cup orzo
Salt and pepper
2 eggs, separated
Juice of 2 lemons
Chopped parsley, for garnish

Steps:

  • In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;

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