Recipe found on www.epicurious.com

It’s been particularly cold in Boston over the last couple of days. Avgolemono seemed to be a perfect solution for the bitter cold outside. This classic Greek soup is thickened with eggs and spiked with lemon, and it only takes a few minutes to make. Now you can crawl under a cosy blanket with a bowl of soup in your hands and say “Ahhh!!!”

Makes 2 servings.


  • 4 cups chicken broth
  • 1/4 cup uncooked orzo
  • salt and freshly ground black pepper to taste
  • 3 eggs
  • juice of one lemon


In a medium saucepan, bring the broth to a boil. Add the orzo and cook until tender but still al dente, about 7 minutes. Season with salt and reduce the heat to low; simmer.

Meanwhile, in a small bowl, whisk together the eggs and lemon juice until smooth. Scoop out about one cup of the hot broth and let it cool down for a minute. Then gradually add the broth into the egg and lemon juice mixture while whisking continuously (this is called tempering the egg).

Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens and the eggs cook, 1 to 2 minutes. Don’t let the soup boil or the eggs will curdle. Add more salt if needed, sprinkle with black papper, and serve.

If you like to add chopped fresh herbs (i.e. dill or parsley) to your soup like I do, knock yourself out!


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