Ready to dive into the creamy, lemony goodness of Avgolemono? This Greek classic is a hug in a bowl, perfect for those days when you need a little warmth and a lot of flavor. Let’s get cooking!
Why This Recipe Works
- The combination of lemon and eggs creates a uniquely creamy texture without any dairy.
- It’s a versatile recipe that can be a light lunch or a hearty dinner, depending on your mood.
- Simple ingredients come together to create a complex flavor profile that’s both refreshing and comforting.
- Perfect for meal prep, as it reheats beautifully without losing its texture or taste.
Ingredients
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill (optional)
Equipment Needed
- Large pot
- Whisk
- Measuring cups and spoons
- Lemon juicer
Instructions
Step 1: Boil the Broth and Orzo
In a large pot, bring the chicken broth to a rolling boil over high heat. Add the orzo pasta and reduce the heat to medium. Let it simmer for about 10 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
Step 2: Prepare the Avgolemono Sauce
While the orzo cooks, whisk the eggs and lemon juice in a medium bowl until frothy. This is your avgolemono base, and getting it right is key to the soup’s signature texture.
Step 3: Temper the Eggs
Slowly ladle about a cup of the hot broth into the egg mixture, whisking constantly. This step prevents the eggs from scrambling when added back to the pot. It’s all about patience and steady whisking!
Step 4: Combine and Cook
Pour the tempered egg mixture back into the pot with the remaining broth and orzo. Stir continuously over low heat for about 5 minutes, until the soup thickens slightly. Do not let it boil, or the eggs will curdle.
Step 5: Season and Serve
Remove the pot from the heat. Season with salt and pepper to taste. Garnish with fresh dill if using. Serve hot and enjoy the creamy, lemony delight that is avgolemono!
Tips and Tricks
For an even smoother texture, you can strain the broth before adding the orzo. This removes any small bits that might make the soup less silky. If you’re out of orzo, any small pasta will do, but adjust the cooking time accordingly. And remember, the key to perfect avgolemono is tempering the eggs properly—take your time with this step to avoid ending up with egg drop soup instead!
Recipe Variations
- Add shredded chicken for a protein boost.
- Swap the orzo for rice for a gluten-free version.
- Stir in some spinach or kale for extra greens.
- Use vegetable broth instead of chicken for a vegetarian twist.
- Add a pinch of cayenne pepper for a spicy kick.
Frequently Asked Questions
Can I make avgolemono ahead of time?
Yes, you can prepare avgolemono a day in advance. Just be sure to reheat it gently over low heat, stirring frequently to maintain the creamy texture. Avoid boiling to prevent the eggs from curdling.
Why did my soup turn out grainy?
Graininess usually happens if the eggs are not tempered properly or if the soup is boiled after the eggs are added. Always temper the eggs with hot broth and cook the soup over low heat without letting it boil.
Can I freeze avgolemono?
Freezing is not recommended, as the eggs can separate and the texture may become grainy upon thawing and reheating. It’s best enjoyed fresh or stored in the fridge for up to 2 days.
Summary
Avgolemono is a creamy, lemony Greek soup that’s as comforting as it is flavorful. With simple ingredients and a bit of care, you can whip up this delicious dish in no time. Perfect for any season, it’s sure to become a favorite in your recipe rotation.