By Jan Walsh
Photography by Beau Gustafson
Avgolemono is a creamy, bright Greek egg-lemon soup. Yet it contains no cream. Perhaps the most famous of all Greek soups, chicken soup avgolemono is found on the menu of most Greek restaurants, including Nabeel’s Café and Market (and is available by the quart from the market.) It is also the first course at most Greek holiday celebrations. And if you are feeling under the weather, John Krontiras recommends a bowl of his “Greek penicillin,” also known as “kotosoupa avgolemono.”
6 cups of chicken broth (at Nabeel’s, they use the broth from when they cook the chicken for the chicken salad)
5 eggs, yolks and whites separated
juice of 2 lemons
1 pound orzo pasta
4 pinches salt
Bring chicken stock to boil in a large saucepan. Add the orzo and cook uncovered for approximately 10–15 minutes, until the orzo is translucent. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk, beat the whites until frothy. Pour in the yolks, and continue whisking until very frothy. Add the lemon juice in a steady pour while continuing to whisk.
When the pasta has finished cooking, turn off the heat. Slowly ladle about two cups of the hot broth into the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth. Stir the egg-lemon mixture into the pot of pasta and broth. Serve immediately. Serves four to six.