Greek Lemon Soup —Avgolemono
Description
The name of this classic Greek soup emulsion of lemon and eggs comes from its two main ingredients: egg (avgo) and lemon juice (lemono). The key to this soup is tempering the egg and lemon mixture by slowly adding hot stock and then whisking constantly to prevent the eggs from curdling.
Ingredients
- 8 cups homemade or store-bought chicken stock, divided
- 1 1/2 cups orzo
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 1 dash sugar
- 4 large eggs, whites and yolks separated, room temperature
- 3 large lemons, juiced
- white pepper, for serving
- 1/4 cup finely chopped dill
- 4 to 6 dill sprigs (1 per serving)
- 4 to 6 paper-thin lemon slices (1 per serving)
Directions
- In a large saucepan over medium-high heat, bring the stock to a boil. Reduce the heat to medium-low and add the orzo, salt, pepper, and sugar. Cook, stirring occasionally, for about 8 minutes, until al dente. Reserve 2 cups of the stock.
- In a medium bowl, using an electric mixer on medium speed, beat the egg whites until soft peaks form. (You can do this by hand or with a stand mixer too.) Beat in the egg yolks and lemon juice until combined. Slowly pour 2 cups of the reserved hot stock into the egg mixture, whisking continuously, until incorporated.
- Return the soup to medium-low heat and whisk in the lemon-egg mixture. Simmer for about 20 minutes, until thickened slightly.
- Ladle the soup into warm bowls. Garnish with white pepper, chopped dill, a dill sprig, and lemon slices.
