Avgolemono
(Greek Egg and Lemon Soup)
“When Jeanne and I were first married, we moved to Boston and rented our tiny apartment from Mr. and Mrs. Arguros. They were from Greece and often invited us up to their apartment for some delicious treats from their homeland. We tried Greek olives with Feta cheese, Ouzo, and our favorite Avgolemono soup. This was my favorite! It was a bright and hearty comfort food. Now, 44 years later, Hannah Granito, a sweet young woman baking at Black Market Bakers, shared her family recipe for Avgolemono with us. After tasting it, the feelings of living in Boston in 1978 came right back. I hope you enjoy the lemony warm taste as much we did!!
Avgolemono (Greek Egg and Lemon Soup) Ingredients:
- 1.5 gallon chicken stock*
- 6 eggs
- Juice of 3 lemons
- 2 c. orzo pasta
- *Chicken Stock
- 1 whole chicken
- 1.5 gallon water
- 2 onions
- 2 carrots
- 1 stalk celery
- 1 bay leaf
- 1 T salt
- 2 T pepper Bring just to a boil then simmer 1 hour. When cool enough, remove the chicken from the bones. Reserve chicken to serve with soup or use for another application such as chicken salad. Continue to cook stock for 2 more hours then strain into a large pot and reserve until ready to use.
Order of Production:
- Reserve 1 quart of the stock and let cool slightly.
- Cook orzo in remaining 3 quarts of stock until done- about 10-15 minutes.
- Meanwhile, add lemon juice to remaining cooled quart of stock.
- Beat eggs then whisk into lemon stock from step 3 until smooth.
- After orzo is done let cool slightly then slowly drizzle (temper) egg/lemon stock from step 4 into orzo stock. Heat under low flame and stir until soup thickens slightly – about 10-15 minutes, add chicken to the soup for a heartier meal if you choose.
- Adjust seasonings to taste and let soup set for about 30 minutes to set. Reheat gently for service.
Tom O’Leary Owner Chevy’s Fresh Mex Annapolis, Co-owner Black Market Bakers, Finalist on NBC’s “Baking It”