Avgolemono The Best Recipes

Friday, November 22, 2013

Avgolemono

"This is the most popular of Greek soups. The call means 'egg and lemon', the 2 maximum crucial elements that produce this mild and nourishing soup. Orzo is a Greek rice-shaped pasta, but you may use any small form. Garnish with fresh lemon slices."

Ingredients :

1 3/4 quarts fowl broth
half of cup uncooked orzo pasta
three eggs
1 lemon, juiced
1 tablespoon cold water
salt and pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

Pour the fowl broth right into a huge saucepan, and convey it to the boil. Add the pasta and prepare dinner for 5 mins.
Beat the eggs till frothy, then add the lemon juice and 1 tablespoons of bloodless water. Slowly stir in a ladleful of the new hen inventory, then upload one or extra. Be careful not to scramble the eggs!
Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve immediately, garnished with lemon slices. Do not let the soup boil once the eggs have been brought or it will curdle!

Notes :

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