Avgolemono Soup (greek Egg-lemon Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups milk
• 2 tablespoons cornstarch
• 6 egg yolks
• 8 cups chicken stock
• 1/2 cup orzo pasta
• 1/4 cup butter
• 1/2 cup fresh lemon juice
• 1 large lemon, zest of
• salt
• sliced pita bread, on the side

Recipe

• 1 combine milk, corn starch, egg yolks. set aside.
• 2 boil the chicken stock in a large soup pot (4 quart is good). once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
• 3 when pasta is tender, remove the pot from the heat and add the egg mixture and butter. stir slowly until it all blends together.
• 4 return the pot back to the heat and continue to cook the soup. it will thicken slightly.
• 5 remove from the heat again and add the lemon juice and lemon peel.
• 6 serve with pita bread.