One of the very first Greek dishes I can remember tasting (long before I ever visited Greece) was a deli-style version of this soup. This version recreates it fairly well (except for the chicken pieces), presuming my taste memory is accurate. The big plus here is that it can be made in a little more than half an hour, and requires practically no prep.
Avgolemono is the Greek compound word for “egg” and “lemon,” and doesn’t necessarily refer to the soup (an egg-lemon sauce that shares the name is used widely with pork, chicken, and grape leaf dishes). That said, avgolemono is often called the “national soup of Greece,” even though research seems to indicate that it likely originated in Portugal or Spain, quite probably among the Sephardic Jewish popuation. [It’s probable that they were also responsible for the original Tarta de Santiago, whose picture adorns the top of this blog.]
A couple of notes. I happen to like the version thickened with potato starch in the winter, when I’m serving it hot. In the summer, I tend to serve it chilled, and without the extra thickener. No need to be too fussy about any of the amounts here; the recipe is easily halved, and you can use less or more orzo or lemon depending on your taste. I recently added the lemon zest and white pepper to the mix, and I find they both give the soup a subtle boost. The beauty part about the orzo (as opposed to rice, which is used in some recipes) is not only that it’s a great way to use up excess cooked pasta if you have it, but since dry orzo only takes 7-9 minutes to rehydrate, you don’t have to cook it separately. If you have leftover cooked rice, you can easily substitute it for the orzo. [Dry rice will take 40 minutes or so to reconstitute.]
Cook’s Illustrated and America’s Test Kitchen named Orrington Farms’ Chicken Flavored Vegan Broth Base & Seasoning as the best commercial starter for vegetable broth, and the latter published a recipe for making your own base. The downside of most store-bought vegetable stocks is that they’re sodium bombs, and many of them just don’t taste very good. The lemon in this recipe does a decent job of masking their weaknesses, but the better a veggie broth you use for a starter, the better the finished product will turn out.
Former White House Communications Director and current ABC News commentator George Stephanopoulos makes a similar, if slightly more complicated, version if you want to watch an ordinary home cook in action.
8 cups / 1.8 litres vegetable stock
4 cups / 800g cooked orzo (or 2 cups / 400g dry)
6 eggs, whisked
2/3 cup / 160ml lemon juice
zest of 1 lemon
1 tbsp. / 12g potato starch (optional)
2 sprigs of fresh dill, chopped (optional)
white pepper to taste (optional)
1. Heat vegetable stock and chopped dill (if you’re using it) in large pot or Dutch oven, to just below boiling. Add dried or cooked orzo when stock is warmed. DO NOT allow this to come to a boil, or it will curdle when you add the egg and lemon mixture, below.
2. While stock is heating, whisk eggs and lemon juice in a separate bowl.
3. Temper egg-lemon mixture by drizzling in 2 cups / 500ml warm stock while whisking continuously. Transfer tempered egg-lemon mixture back to soup pot.
4. if thickening with potato starch, place 1 tbsp. / 12 g in the bowl in which you tempered the eggs. Gradually whisk in a ladle of liquid from soup pot until you have a slurry free of lumps. Transfer slurry to soup pot and simmer for 15-20 minutes, stirring occasionally to keep orzo from sticking to the pot. Soup will thicken noticeably, enough to coat spoon.
5. Zest lemon over soup pot just before serving, and stir to incorporate. Whisk in white pepper to taste (if desired), and ladle soup into mugs or small bowls, making sure to get plenty of orzo. Garnish with dill if desired.