Avgolemono lemon & egg soup

Avgolemono lemon & egg soup

From
Posh Eggs
Serves
4
Prep
60 mins
Photographer
Louise Hagger

In this traditional Greek soup, the egg thickens the chicken broth, giving a silky smoothness to counter the lemon tang.

Ingredients

Quantity Ingredient
1 small (1.1kg) free-range chicken
2 bay leaves
5 peppercorns
1 red onion, quartered
250g orzo
3 eggs
5 tablespoons lemon juice
handful snipped chives, to garnish
salt
freshly ground black pepper

Method

  1. Place the chicken in a large pan, cover completely with cold water and add the bay leaves, peppercorns and onion. Bring to the boil, then gently simmer for 45 minutes or until the chicken is completely cooked through. Remove the chicken and set aside until cool enough to handle. Shred the meat and discard the skin and bones. Strain the stock and transfer to a medium pan. Bring the stock to the boil over medium-high heat and simmer until reduced by half. Season to taste.
  2. Bring a pan of salted water to the boil. Add the orzo and cook for 8 minutes. Drain and set aside.
  3. Add the shredded chicken to the hot stock and simmer for 2 minutes.
  4. In a bowl, whisk the eggs and lemon juice together until emulsified – it will become paler and slightly thickened. While whisking, slowly add two ladlefuls of hot stock from the pan. Gradually whisk everything back into the pan.
  5. Over a gentle heat, cook, stirring, for about 2 minutes until the soup thickens very slightly (be careful not to let it bubble). Season to taste. Spoon the orzo between shallow bowls, ladle over the soup and garnish with chives and black pepper.
Tags:
eggs
breakfast
lunch
dinner
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