Greek Lemon Egg Soup (Avgolemono)
This Greek recipe is very quick and easy to make, and the name means egg and lemon. It’s delicious, and very refreshing — perfect for a summer meal. We usually skip the lemon slice garnish, unless we’re serving the soup for company.
If you can’t find gluten-free orzo, you could substitute minute rice.
Avgolemono
- 7½ cups chicken stock (use good quality, gluten free)
- 1/2 cup orzo gluten-free pasta (or any small gluten-free pasta)
- 3 eggs
- juice of 1 large lemon
- salt and ground black pepper
- lemon slices, to garnish (optional)
- Pour the stock into a large pan, and bring to a boil.
- Add the pasta and cook for 5 minutes.
- Beat the eggs until frothy, then add the lemon juice and 1 tbsp cold water.
- Slowly stir in a ladleful of the hot chicken stock, then add one or two more.
- Return this mixture to the pan, off the heat and stir well. Do not let the soup boil once the eggs have been added or it will curdle.
- Season with salt and pepper and serve at once, garnished with lemon slices.
Serves 4-6.
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You can find more information on the gluten free section of my Excel tips website.
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