Monday, August 30, 2010

Avgolemono Soup ( Greek Egg Lemon Soup)

Avgolemono Soup
( Greek Egg Lemon Soup)
6 servings
This is our interpretation of a soup we first enjoyed at "The Greek Streak" restaurant in Price, Utah and, subsequently, in many other Greek restaurants around the country.  While its a quick and easy soup be sure to adhere to the directions on "tempering" the eggs; if the broth is too hot or you don't pour them in slowly you'll end up with lemon flavoured, Greek egg drop soup instead of a smooth Avgolemono Soup.
 2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons
1.  Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
2.  Place the eggs in a clean bowl and beat just well mixed. Continuing to beat, gradually add the lemon juice.
3.  When the broth cools to about 160 degrees F temper the beaten eggs by slowly adding about 3 cups of the hot chicken broth them, beating as you add the broth in a very thin stream.
4.  Using a large fork, vigorously stir the orzo and remaining hot broth in an S pattern while quickly pouring all of the egg/lemon mixture into the saucepan.
5.  Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

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