We look at each other wondering what the other is thinking, but we never say a thing...

I bring you another soup today. Avgolemono or egg-lemon is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. As a soup, it usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. I have eaten this soup at Greek restaurants, but this was my first attempt at home. This soup is easy to prepare, and makes a nice quantity large enough to have some in reserve.

1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed

12 cups water

2 carrots cut in half

2 celery stalks, cut in half

1 large onion, peeled and cut in half

2 bay leaves

5 whole black peppercorns

2 tsp. salt

1/2 cup orzo pasta, or rice

3 eggs, at room temperature

1 tsp. fresh lemon zest

Juice of two lemons, strained

Salt and freshly ground black pepper

 

Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth into a large bowl. Return the strained broth to the stockpot and bring to a boil.

Add the orzo pasta and cook, uncovered for approximately 10 – 12 minutes until tender.

While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.

This will temper the eggs and prevent them from curdling once they are added to the hot broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.

Adjust your seasoning for salt and pepper and add more as desired.

Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer (I added mine in).

Until tomorrow...Peace.