Greek Lemon and Orzo Soup

After many years of travelling to Athens and the Greek Islands this is a very special soup for me that I put in the category of “healthy chicken soup”.  Better known as “Avgolemeno Soup” I think I will leave those differences to the Greeks.  In every country chicken soup recipes are incredible and so different every place you go, but I do believe this version of Avgolemeno, which I adapted from www.kalofagas.ca . is my “go to” recipe when the memories of the Greeks are calling me.

Greek Lemon and Orzo Soup

Ingredients

• 8 C. Chicken Stock (home made recommended)
• 3-4 Strips of Lemon Peel
• Juice of 3 Lemons
• 1 Bay Leaf
• Pinch of Saffron
• 1  C. Orzo
• 4 Lg. Eggs (separated)
• 2-3 Drops Tabasco Sauce
• Salt and Freshly Ground Pepper
• Fresh Chives (chopped)

Preparation

1. Add the stock, lemon peel, bay leaf and saffron to a large pot and bring to a boil; add the orzo and boil for 5 minutes; cover and remove from heat letting orzo steep for about 5 minutes (discard the lemon peel and bay leaf)
2. Whisk egg whites to form medium peaks in a separate bowl; add the yolks and lemon juice while whisking continuously
3. When orzo is finished take the soup off the heat and remove 2 C. of the stock and add slowly to the egg/lemon mixture while beating continuously
4. Add the mixture slowly back into the pot while whisking
5. Serve immediately in warmed soup bowls and add fresh chives for a garnish

(Serves 8-12)

Recipe adapted from www.kalofagas.ca

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