Friday, March 31, 2006
Avgolemono (heaven in a bowl)
I remember this soup from childhood, and my mother used to make it with rice instead of orzo. Quick, easy, simple comfort food.
7 1/2 cups chicken stock
1/2 cup orzo pasta
juice of one large lemon
salt and ground black pepper
Pour the stock into a large pan and bring to a boil. Add the pasta and cook for 5 minutes.
Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve immediately. (Do not let the soup boil once the eggs have been added or it will curdle. Leftovers, if you have any, will keep for a few days). Slice of toast, or maybe garnish some fresh chopped herbs - this soup is as good in summer as it is in winter.