Avgolemono Soup
By: Chef Cindy Gilbert
Made With:
Pronounced Ah-vgo-le-mono, this silky, fragrant lemon and egg soup is a staple in Greek cuisine. Here it’s prepared with orzo pasta and the finest flavors of our best herbs and spices from the McCormick Gourmet™ Collection, including Organic Oregano Leaves, lending their peppery edge and sweety minty undertones to the nourishing warmth of this soup.
Pronounced Ah-vgo-le-mono, this silky, fragrant lemon and egg soup is a staple in Greek cuisine. Here it’s prepared with orzo pasta and the finest flavors of our best herbs and spices from the McCormick Gourmet™ Collection, including Organic Oregano Leaves, lending their peppery edge and sweety minty undertones to the nourishing warmth of this soup.
Key products
Instructions
Instructions
- Heat oil in large heavy saucepot or Dutch oven on medium heat. Add carrot, leeks and onion. Sauté 5 minutes or until softened and fragrant. Add chicken, water, salt, black peppercorns and bay leaf; bring to boil on medium heat. Skim to remove any foam that rises to the surface. Cover. Reduce heat and simmer 1 hour and 30 minutes or until chicken is cooked through and flavor has developed. Remove from heat.
- Remove chicken and set aside to cool slightly. Strain stock through fine mesh sieve into large (8-cup capacity) heat-safe measuring cup, discarding aromatics and whole spices. Add enough water to make 8 cups stock. Return stock to pot. Once chicken is cool enough to handle, coarsely shred, discarding skin and bones. Set aside.
- Return stock to gentle boil in same pot on medium heat. Stir in oregano, mint and garlic powder. Reserve 1 cup of hot stock; set aside. Return chicken to pot. Add orzo, stirring to mix well. Reduce heat; simmer 5 minutes or until pasta is al dente.
- Meanwhile, whisk egg yolks in medium heat-safe bowl until foamy. Add lemon juice, whisking constantly until well blended. Whisking vigorously, gradually stream reserved hot stock into egg mixture until well blended and smooth.
- Stirring constantly, gradually add tempered egg mixture to pot. Reduce heat to low; simmer 5 minutes longer, stirring frequently, or until pasta is tender and soup is slightly thickened. Ladle into serving bowls and sprinkle with dill and additional oregano, if desired. Garnish with fresh lemon wheels.
