Avgolemono Soup
A creamy and luscious traditional Greek Lemon Egg Chicken or Turkey Soup. Comfort food at its best.
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Servings: 8 servings
Ingredients
- 6 cups of homemade chicken or turkey stock or store-bought chicken stock
- 8 oz of orzo pasta
- 1 ½ cups roasted turkey or chicken, diced
- ½ cup lemon juice freshly squeezed (2 lemons)
- 4 egg yolks
- salt and pepper to taste
- 1 teaspoon chicken or vegetable bouillon optional
Instructions
- Start by pouring the broth into a stockpot. Add the roasted turkey and bring to a boil.
- Reduce to a simmer and add the orzo.
- Meanwhile, juice two lemons to get ½ cup of lemon juice. If your lemons do not have enough juice for ½ cup, you may need to use a 3rd lemon.
- Separate the whites from the egg yolks and put the yolks into a blender. The whites can be used for a different recipe like an egg-white omelet, or for making a meringue.
- Blend the egg yolks with the lemon juice for about 2 minutes until the mixture is foamy and frothy.
- Take 2 ladles full of the hot broth and slowly pour into the blender, while blending to temper the eggs. Don't add all at once - stream it into the whirling blender so you don't scramble the eggs. Add the 2nd ladle full - about 1 cup total to the broth. The egg-lemon sauce should be foamy and frothy and ready to be added to the soup.
- Turn the heat off the stove.
- Slowly pour the egg-lemon mixture into the pot, stirring slowly.
- Cover the pot and let it sit for about 5 minutes.
- Serve with fresh cracked pepper.
Notes
The egg yolks are cooked through by tempering in the blender with the hot broth and through steaming in the pot. Do not bring the soup back up to a boil because you can ruin the consistency of the soup.
The result is a creamy, luscious, lemony soup the whole family will love!