YIA-YIA'S AVGOLEMONO
This is my Yia-yia's (greek for grandma) original recipe. She made this for us whenever we got sick, but also as an appetizer at big family get-togethers. I've seen lots of recipes with sauces and vegetables, etc. but this is a simple, original recipe. It's supposed to be fairly neutral except for the lemon.
Provided by Melanie Wilke
Categories Greek
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the chicken broth to a boil.
- Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
- While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
- Beat the whites until they're as fluffy as you can get them.
- Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
- Beat the egg-lemon mixture again, get it very fluffy.
- Add the yolks, and beat.
- When the orzo noodles are done, remove the pot from the heat.
- Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
- Continue, one ladle at a time, until you can't get any broth out of the pot.
- Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
- DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
- Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
Nutrition Facts : Calories 168.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 93, Sodium 535.1, Carbohydrate 22.6, Fiber 1.2, Sugar 1.6, Protein 10.2
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