The name of this classic Greek soup emulsion of lemon and eggs comes from its two main ingredients: egg (avgo) and lemon juice (lemono). The key to this soup is tempering the egg and lemon mixture by slowly adding hot stock and then whisking constantly to prevent the eggs from curdling. You then stir the mixture into the soup, which becomes all velvety lush lemony goodness. A Greek salad and warm pita bread are wonderful accompaniments to this soup.
Prep time: 15 min
Cook time: 30 min
Ingredients
Soup:
- 8 cups homemade or store-bought chicken stock, divided
- 1 1/2 cup orzo
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 dash sugar
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