Name: Avgolemono Soup
Yield: 4
Ingredients: 1 qt. chicken broth -; 1/2 c. orzo (or long-grain rice) -; 2 large eggs -; 3 tbsp. fresh lemon juice -; 1 tsp. grated lemon zest -; Sea salt and freshly ground white pepper to taste -; 2 tbsp. chopped dill or parsley -

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Ingredients for - Avgolemono Soup

1. 1 qt. chicken broth -

2. 1/2 c. orzo (or long-grain rice) -

3. 2 large eggs -

4. 3 tbsp. fresh lemon juice -

5. 1 tsp. grated lemon zest -

6. Sea salt and freshly ground white pepper to taste -

7. 2 tbsp. chopped dill or parsley -

How to cook deliciously - Avgolemono Soup

1. Stage

In a large saucepan, bring chicken broth to a boil. Add orzo; cover, reduce heat, and simmer 10 minutes, or until orzo is al dente. (If using rice, add another cup of chicken broth. Simmer according to package directions, or until grains are tender.) Do not drain; set aside.

2. Stage

In a bowl, beat eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1/2 cups of broth, whisking after each addition.

3. Stage

Pour mixture back into saucepan and reheat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley. Serve hot or cold.