Tuesday, November 3, 2009

Avgolemono Soup (Greek Egg Lemon Soup)

I grew up eating this soup in the fabulous Greek restaurants and at friend's homes that made up my diverse neighborhood. It has become a favorite of mine and reminds me of home every time I make it. I love this soup no matter the weather though its especially comforting when its chilly out. It is easier than is looks and will make a beautiful addition to your recipe box.



Serves 6-8

2 tbsp evoo
2 c carrots chopped
2 celery stalks, chopped
1 onion, chopped
4 cloves garlic, chopped
1 tsp thyme
1 bay leaf
4 quarts low sodium chicken broth
6 lemons- juiced
2 b/s chicken breast
3 c orzo
4 egg yolks
Pinch of salt
Fresh ground black pepper
 

Add evoo, carrots, celery, onion, garlic, thyme and bay leaf to a large stock pot. Sweat over medium heat until onions become translucent. Add chicken stock and lemon juice and bring to a boil. Allow to simmer until chicken is cooked thru. Remove chicken from soup and shred using 2 forks. Return to the soup. Add orzo and set timer for 5 minutes. Meanwhile, put egg yolks in a mixing bowl and beat with a whisk until they are light yellow. Temper eggs by whisking and slowly trickling soup broth into the mixing bowl. Do this until you have added about 2 cups of hot broth to the eggs. At this point they should be properly tempered. When timer goes off, add the egg mixture into the soup while stirring constantly. Soup will froth up a bit, that’s ok, just keep stirring for about 1 minute or so. Cook another couple of minutes or until orzo is al dente. Remove from heat and serve.

Soup freezes well if there is extra. Just store in an air tight container and freeze for up to 6 months.

CHOW!

1 comments:

averagebetty said...

Sounds delicious! I've never been great at adding egg to soups... maybe because I never add a full 2 cups to the beaten eggs? Great tip!