The Martlet

If you’re looking for some summer comfort food, try this light and zesty soup, often found at Greek restaurants.

While Avgolemono soup is normally served as an appetizer, its lemony base and creamy consistency makes this dish stand well on its own, or as part of a main course.

It’s easy to garnish with mint leaves or herbs. Just add a sandwich of your choice, and you’ll have a delicious lunch or dinner.

Avgolemono soup

5 cups chicken broth 1/3 cup orzo pasta 4 eggs 1/4 cup lemon juice

In a two-quart saucepan on medium high, boil chicken broth and orzo until pasta is tender (about 15-20 minutes), stirring occasionally. Turn to low. In a medium bowl, use a wire wisk to beat eggs until frothy. Add lemon juice and beat gently until well incorporated.

Set the bowl beside the saucepan on the stove, and while stirring the egg mixture constantly, slowly add some broth (60 ml or less at a time), to the egg mixture until it feels warm to the touch. This prevents the egg from suddenly cooking and clinging together. Pour egg and broth mixture back into saucepan while stirring. Serve instantly, and enjoy!