Avgolemono (Greek Lemon and Rice Soup)

I tried this soup for the very first time when I was visiting my sister in Stamford. She took me to a Greek restaurant called Eos.

Below is the recipe from Serious Eats.

Ingredients

• 8 cups chicken stock, preferably homemade, if not, low sodium
• 1 cup orzo pasta, or rice
• 4 eggs, separated
• Juice of 3 lemons
• Freshly ground black pepper

Procedures

1. 1
   
   

   Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

   
   
2. 2
   
   

   When the orzo or rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

   
   
3. 3
   
   

   When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

   
   
4. 4
   
   

   Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper.