Avgolemono (Egg + Lemon) is considered a traditional Greek soup. Many believe, however, it is originally part of the Sephardic Jewish culture and has been described as the “cornerstone of Sephardic cooking.” For some Sephardic Jews, this soup is a traditional way to break the Yom Kippur fast. Whatever its origin, it is delicious and easy to make. Here is how I prepare it.
Heat 2 tablespoons of olive oil in a heavy bottom pot over medium heat. Add 1 cup each of chopped onion, carrot, and celery. Sprinkle with salt and sauté for about 10 minutes. Stir in 6 cups of chicken stock – scraping the bottom of the pot – and ¾ cup of Orzo. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
Whisk 2 eggs with the juice of a large lemon (about 5 tablespoons) until it is frothy. Temper this mixture slowly with a cup of the hot stock whisking all the time. Then add to the pot continually whisking. You could stop here after warming for a couple of minutes, but I like to add shredded chicken from a store-bought rotisserie chicken. Taste for additional seasonings, ladle into bowls, and garnish with dill and freshly ground black pepper.
And that is it. 30 minutes for a hearty, delicious meal. Enjoy!
This sounds like my Greek Lemon Drop soup just easier. I make it several times a year. I’ll have to try it! Thanks.