Avgolemono Soup is one of my favorite soups and one of my favorite Greek dishes. I do make my own chicken stock which makes this soup even better. Many serve this soup at Easter. I think of this as a spring soup. This soup is light creamy with a hint of lemon. It is a great soup to take to a sick friend. A great soup to make for a luncheon to go with a salad.
Avgolemono Soup
1 quart of chicken stock
1 Lemon ~ juice of and a teaspoon of fine lemon zest
1 teaspoon salt
3 large eggs
1 cup of manestra (greek pasta like orzo)
fresh ground pepper
1 tablespoon butter
I cook one cup of manestra for about 8 minutes in another pot of salted boiling water. Drain completely set aside. Then I take the eggs and a cup of the chicken stock and place in the blender and run for a minute or so until nice and foamy.
Then I place the chicken stock in a medium soup pot. I like to use the le creuset soup pot so it will not scorch. Then add the egg mixture, lemon, lemon zest, salt, semi cooked maestra / pasta, ground pepper and cook on a very low temperature until it get thicker and creamy. You do not want to cook this on a high heat ~ WHY it has eggs in it and they will scramble and curdle which will ruin your soup. Once it is thick add your butter and stir in and yum ~ Think I will have a bowl right now…see ya!!
You can add some diced cooked chicken making the soup a little hardier. If you do not use homemade chicken stock be careful of your salt.
