Mr. Economou’s Avgolemo
Greek Lemon Soup
6 cups chicken broth
The juice of 5 or 6 freshly squeezed lemons, or to taste
4 large eggs, separated
1 cup orzo (or rice, or the or smallest pasta you can find)
Heat broth over medium-high heat. Add the orzo. Stir every so often, as the pasta cooks.
Now the lemon juice.
Meanwhile, beat the egg yolks until they’re pale yellow. Set aside.
Now beat the egg whites until soft peaks form (not too stiff). Fold the beaten egg yolks into the beaten egg whites until well blended, being careful not to deflate the whites too much.
Gradually pour some of the hot broth mixture into the egg mixture, whisking constantly. (This tempering lets the eggs meet the hot liquid slowly, without curdling.)
Then slowly introduce all of the egg mixture (that now has some of the chicken/lemon/orzo broth mixture) to the remainder of the hot broth, stirring constantly.
Salt and pepper to taste. Ladle soup into bowls. Serve immediately.
Serves about 8 to 10. (Optional: garnish with lemon slices.)
