Yield: This recipe makes approximately 6 servings.
Avgolemono is perhaps the most iconic soup that Greek has to offer. Be transported to Greece with this delightfully simple version of avgolemono. Opa!
- 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 Marjoram Seasoned Sea Salt as a finishing salt.)
- 2 teaspoons Merchant Spice Co.’s Greek Seasoning
- Aleppo pepper
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 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. A variety of Merchant Spice Co.’s seasoned sea salts would serve nicely as finishing salts, such as oregano, marjoram or rosemary salts.
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.
NOTE: This recipe can easily be doubled to make 12 servings. Simply increase the chicken stock to 12 cups; the orzo to 2 cups; and the egg yolks to 8.