Greek Lemon Soup —Avgolemono Recipe on Food52

Name: Greek Lemon Soup —Avgolemono Recipe on Food52
Ingredients: 8 cups homemade or store-bought chicken stock, divided; 1 1/2 teaspoons kosher salt; 1/2 teaspoon white pepper; 1 1/2 cups orzo; 1 dash sugar; 4 eggs (whites and yolks separated), room temperature, such as Eggland\'s Best; 3 large lemons, juiced; 1/4 cup finely chopped fresh dill; 1 dill sprig per serving (fresh thyme, mint, or chives may be used); 4 to 6 paper-thin lemon slices (1 per serving)

"The name of this classic Greek soup emulsion of lemon and eggs comes from its two main ingredients: egg (avgo) and lemon juice (lemono). The key to this soup is tempering the egg and lemon mixture by slowly adding hot stock and then whisking constantly to prevent the eggs from curdling. You then stir the mixture into the soup, which becomes all velvety lush lemony goodness. A Greek salad and warm pita bread are wonderful accompaniments to this soup...."

INGREDIENTS

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8 cups homemade or store-bought chicken stock, divided

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1 1/2 teaspoons kosher salt

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1/2 teaspoon white pepper

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1 1/2 cups orzo

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1 dash sugar

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4 eggs (whites and yolks separated), room temperature, such as Eggland\'s Best

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3 large lemons, juiced

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1/4 cup finely chopped fresh dill

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1 dill sprig per serving (fresh thyme, mint, or chives may be used)

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4 to 6 paper-thin lemon slices (1 per serving)

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