Double Lemon Avgolemono Soup

This is from The Olive and the Caper: Adventures in Greek Cooking. I halved the original recipe and I used turkey broth, although her recipe says to use chicken broth, fish stock, or lamb stock. I also used rice rather than orzo because that's what I had.

4 cups lamb, fish, or chicken (or turkey!) stock
1/4 cup rice or orzo
2 eggs
3 Tbs lemon juice
salt to taste (depending on your broth)

Heat the stock to a simmer, stir in the rice or orzo, and cook until done.

In a small bowl, beat the eggs with a whisk until foamy, then whisk in the lemon juice. Stir in a cup of the hot broth while whisking. (Always add hot to cold, rather than cold to hot, to avoid nasty unpleasant things!)

Turn the heat off the broth and slowly whisk in the egg and lemon mix. Do not let it boil again.

Double Lemon Avgolemono Soup

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