Avgolemono Soup – an egg and lemon chicken broth soup, seems to pop up on diner menus all across New York City. The emulsion of the egg and citrus thicken the broth into a a tart and creamy soup with bits of orzo pasta floating in each spoonful.
Keep reading for the recipe…
After seeing this dish on so many menus, I wanted to try making it myself. The key to the perfect thick and creamy consistency is tempering the eggs before they are incorporated into the chicken broth.
Eggs and lemon juice are whisked in a separate bowl until frothy. Then you add a bit of warm chicken broth, a ladleful at a time, slowly warming the egg mixture. After two or three ladles, it can be poured into the pot with the chicken broth and fully incorporated. Just remember, don’t let the soup come to a boil or it will curdle.
Serve with a flourish of fresh ground black pepper and lemon slices for beautiful presentation.
Ready to try “Avgolemono Soup?”
Follow this link for the full recipe –> http://soup.betterrecipes.com/avgolemono-soup-2.html
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