Soup time! Boy oh boy is it chilly outside. Its some great soup weather. Jessi found this recipe for this crazy-good soup called Avgolemono soup (I have no idea how to pronounce this). This soup was a great weekday soup since it only takes like 10 minutes to actually cook. There is one catch. The soup has this topping that requires a crazy amount of whisking but is what makes the soup so delicious so be sure you do it! Enjoy, here is the recipe...
- 8 cups chicken stock
- 1 1/2 c chicken (cooked, shredded)
- 1 c orzo
- 1 chopped onion
- 1 c chopped carrots
- 2 chopped stalks celery
- 1 chopped green or red pepper
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 eggs
- 4 tbps lemon juice
- 1 handful chopped dill
- Place the chicken stock, chicken, orzo, onion, carrots, celery, pepper, oregano, salt and pepper into a pot.
- Bring the soup to a boil and simmer until the vegetables are tender and the orzo is cooked, about 15 minutes.
- Take the pot off the heat.
- Separate the yolks and whites.
- Whisk the whites separately until thick and a little stiff.
- Whisk the lemon juice into the yolks.
- Fold the yolk/lemon mixture into the whites.
- Slowly whisk in a cup of the liquid from the soup into the egg mixture.
- Mix the avgolemono sauce (egg/lemon mixture) into the soup.
- Stir in the dill and serve.
A few must knows
- Never put the lid back on the stew pot or stock pot once the avgolemono has been poured in. The eggs will cook if you do, and you'll end up with a loose omelet
- Always prepare and add avgolemono just before serving. You can prepare the soup, reheat it and then make the avgolemono.
- To reheat: Always do this in a double boiler, stirring, so that the eggs do not cook.