My granddaughters have Cypriot heritage and Avgolemono is one of their favourite soups. This was my first attempt at making it for them. The soup was so well-liked that I am asked to make it again often.

avgolemono soup

Avgolemono soup gets its thick consistency from eggs; that are tempered by hot chicken broth and whisked in just before serving.

5 cups homemade or low-sodium store-bought chicken broth
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper

Bring a saucepan of water to a boil. Add orzo; cook until al dente. Drain.

Add cooked orzo to chicken broth and bring broth just to a gentle simmer, and then reduce heat to low.

Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

Makes 4 servings.

After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

Source: Martha Stewart

As usual, I have made slight adaptations to the original recipe. The original recipe came from Martha Stewart and is called Greek Lemon Chicken Soup.




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