Avgolemono (Greek Lemon Soup)
We finished this soup today when we had it for lunch before taking off for the weekend. It is such a satisfying, velvety soup. Frothy eggs make it creamy.
Roasted Chicken with Lemon and Garlic I made a while back. I could vaguely remember a Greek soup that started with an "A" that had lemon and rice/pasta in it, so I got out my soup books to do some research. It turns out it is Avgolemono which means egg and lemon.
I chose a simple version of the soup from the Mediterranean cookbook.
Eggs are blended to create a smooth, creamy texture. Orzo (rice-shaped pasta) is added for texture.
from Mediterranean, page 109
Serves 4 - 6
7.5 cups flavorful chicken stock
1/2 cup orzo pasta
juice of 1 large lemon
salt and ground black pepper
lemon slices, to garnish
Pour the stock into a large pan and bring to a boil. I added the gelatinous drippings from my chicken, after discarding the fat from the top. There were bits of chicken and garlic, too, adding extra flavor.
Slowly stir in a ladleful of the hot chicken stock, (I did this backwards but it turned out okay!)
Don't let the soup boil again or the eggs will curdle. Today I used parsley for the garnish and it was a little overpowering. When I first made it, I used arugula. I prefer the peppery-ness of the arugula over the brightness of the parsley. However, the books say that dill is the traditional garnish for avgolemono. Use what you like.