KOTOSOUPA AVGOLEMONO (GREEK EGG-LEMON SOUP)

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 48 Ounces of Chicken Stock – Heat to a low boil and salt to taste.
  • 4 ounces white meat chicken – Precooked & chopped
  • 1/2 Cup – 3/4 Cup Orzo (I use a 3/4 if I am dropping the Chicken)
  • 1/2 Cup Lemon Juice
  • 3 eggs

Directions

  • Heat chicken broth to a low boil & add orzo. Simmer for 9 minutes
  • Juice lemons & strain pulp & seeds. Set this aside
  • Whisk eggs until well combined, continue whisking and pour in lemon in a thin stream (This prevents curdle)
  • Once Orzo is cooked, remove 4 cups of hot stock from pot.
  • Add chicken to the stock pot & cover.
  • While Whisking the egg/lemon mixture again, slowly pour in the reserved chicken stock in a thin stream to “Condition” the eggs.
  • Once hot broth is incorporated, add the egg/lemon/stock mixture back into the stock pot while stirring constantly.
  • Keep covered at very low heat. Will have to be stirred occasionally. But DO NOT let it boil once the eggs have been added.
  • Serve with thin slices of lemon and a sprig of dill.

Notes

For those who have never had this delicious soup, I know it sounds a little strange, but it is truly delectable, especially as a summer soup. To make this Ovo-Lacto Vegetarian, use vegetable stock and leave out the chicken.

Categories: Eggs  Greek  Poultry  Soup  Soup  Tangy 

Website Credit: http://culinaryalchemist.blogspot.com/2009/02/which-came-first-lemon-or-egg.html

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