For some reason I always associate lemons with spring, so I decided to finally try a recipe for Avgolemono, a lemony egg soup that I have been meaning to make for years but only just now got around to doing so. I don't know why I waited so long, because this soup is so good! The tartness of the lemon makes this soup so refreshing, and it is a perfect light side dish for any meal, including an Easter brunch or dinner. Fresh herbs are the perfect complement to the lemon flavor - I used scallions because that is all I had on hand, but chopped fresh chives, parsley, or dill would also be great as a topping. Diced cooked chicken could be added to make this a heartier dish, but I liked it as a light and simple appetizer. If you love lemons, you might want to try making this quick and simple soup yourself.
Avgolemono
4 C. chicken broth
1/4 C. uncooked orzo (or rice or pastina)
salt and pepper to taste
3 eggs
3 T. lemon juice
In a large saucepan, bring the broth to a boil. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20 minutes if using rice). Season with the salt and pepper, reduce the heat to low, and simmer.
In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, about 1-2 minutes. Add more salt and pepper, if desired, and serve topped with chopped fresh herbs. Serves 4.
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