avgolemono soup

8 c homemade chicken stock
1 c orzo
4 eggs separated
juice of 3 lemons
fresh ground black pepper
salt to taste
thin lemon slices for garnish

1. Heat the broth until it boils, then add the orzo and simmer until tender, about 20 min.

2. Meanwhile, whip the egg whites until they hold medium peaks. While beating continuously add the yolks and then the lemon juice.

3. Temper the egg mixture by adding 2 cups of the hot chicken broth in a slow, constant stream while continuing to beat furiously so that you do not curdle the eggs. Add the tempered egg mixture back into the remaining broth and combine.

4. Add salt and pepper to taste, and serve with a garnish of thinly sliced lemon.

Serves 8.
Original Source: Epicurious recipe with modifications based on user's comments

This traditional Greek recipe makes a frothy and comforting soup with well-balanced lemon, egg, starch, and savory chicken flavors. Make it with the best chicken stock you can find, and be open to adding more lemon juice -- its acidity makes this dish sparkle!

You can easily make this recipe ahead of time. However, be sure warm it slowly or you may curdle the eggs.