Avgolemono Soup with Lemon Zest and Fresh Dill

Avgolemono Soup is a renowned Greek dish appreciated for its creamy texture and vibrant flavors. The soup harmoniously combines the tangy notes of lemon with the richness of eggs, resulting in a comforting culinary experience. Fresh dill provides a refreshing herbal note that enhances the citrus elements, creating a balanced and flavorful dish. Whether enjoyed for a cozy evening meal or as a calming remedy during cold days, this soup offers a velvety texture and a lively taste that can easily become a favorite.

Ingredients

• 6 cups chicken broth
• 1/2 cup lemon juice
• 1/3 cup orzo pasta
• 3 large eggs, separated
• 1/4 cup fresh dill, chopped
• 1 Tbsp lemon zest

Instructions

1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the orzo pasta and cook until tender, about 8 minutes.
3. In a separate bowl, whisk the egg yolks until smooth.
4. Slowly whisk in the lemon juice until well combined.
5. Temper the egg mixture by gradually adding a ladle of hot broth while whisking continuously to prevent curdling.
6. Return the tempered egg mixture to the pot, whisking constantly to ensure it incorporates smoothly.
7. Cook for another 5 minutes, stirring constantly, until the soup slightly thickens.
8. In a clean bowl, beat the egg whites until stiff peaks form.
9. Gently fold the beaten egg whites into the soup to aerate and lighten its texture.
10. Stir in the chopped dill and lemon zest until evenly distributed.
11. Taste and adjust seasoning with salt and pepper, if necessary.
12. Ladle the soup into bowls and, if desired, garnish with extra dill and lemon zest.

Keywords: Lemon, Egg, Orzo, Dill

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