Easy Egg-Lemon Soup

Avgolemono - Greek Egg-Lemon Soup

This is easy to make and so comforting. Can be vegetarian or you can add some leftover chicken. This recipe gets the seal of approval from my Greek friends. Give it a try.

Properly done, it should be thick and creamy though it is dairy- free. It will have a perfect balance: warm salty broth punctuated by bright lemony flavor.

• 6-8 C chicken broth

• 1/4C (or more to taste) fresh lemon juice

• 3-4 eggs depending on their size and amount of broth you use

• White pepper, salt

• Chopped fresh dill or parsley

• Drizzle of Meyer lemon olive oil

1. Bring 6 C chicken stock to boil, add orzo or other small pasta.

2. Cook until tender. (Here you can add optional addition of some shredded leftover roasted chicken or the leftover cooked rice if you’re substituting it for orzo.)

3. Beat egg whites till frothy, medium peaks. Add yolks. Combine (I’ve also had fine results beating eggs together, but purists insist we must separate them first.)

4. In a slow stream, add about three cups of hot (not boiling) broth to temper eggs.

5. Add lemon juice.

6. Return whole mixture to pot, slowly. Be sure pot is off heat and whisk as you go.

To serve: I like to add some chopped fresh dill or chopped fresh parsley. A few good grinds of sea salt, a few good grinds of white pepper, and you are ready to eat.

Meyer Lemon Olive Oil

How about a little drizzle of Meyer Lemon Olive Oil? Or, serve with grilled bread brushed with the divine oil? Two favorite producers: Pasolivo and Olivas de Oro. Both make award winning artisanal olive oil and press them with meyer lemon. These are terrific additions to your pantry. 

While many of us think Italy when we think Olive Oil, Spain produces more and Greeks consume more.