Yield: This recipe makes approximately 4 servings.

Discover the quintessential taste of Greece with this classic Avgolemono soup. This recipe offers a straightforward approach to creating the beloved Greek dish, allowing you to experience the flavors of Greece right from your kitchen.  Opa!

Ingredients:

• 6 cups chicken-vegetable stock, preferably homemade
• 1 cup orzo (rice-shaped pasta)
• 4 large egg yolks
• freshly squeezed juice of 3 lemons
• sea salt, to taste (We recommend Merchant Spice Co.’s Greek Sea Salt as a finishing salt.)
• 2 teaspoons Merchant Spice Co.’s Greek Seasoning
• Aleppo pepper

Preparation:

Bring the chicken stock to a boil in a large stockpot. Add the orzo and reduce the heat to a simmer.

In the meantime, beat the egg yolks until frothy in a large mixing bowl. While still beating the yolks, whisk in the lemon juice.

When the orzo is al dente (approximately 10 minutes of simmering), ladle about 1 cup of the stock into the egg mixture and whisk constantly. Then, whisk the egg & lemon mixture into the gently simmering soup. Season with sea salt, to taste, and Greek seasoning. Note that the soup will probably require more salt due to the addition of the lemon juice.

Off the heat and serve in wide, shallow bowls. Top with a sprinkling of Aleppo pepper or minced flat-leaf parsley, if desired. Freshly baked bread served alongside would be especially nice.

Opa!

NOTE: This recipe can easily be doubled to make 8 servings. Simply increase the chicken stock to 12 cups; the orzo to 2 cups; and the egg yolks to 8.