GRK: Tarpon Springs Avgolemono
Source of Recipe
Evelyn Bilirakis, Tarpon Springs, FL
* Exported from MasterCook *
Tarpon Springs Avgolemono
Recipe By :Evelyn Bilirakis, Tarpon Springs, FL
Serving Size : 6 Preparation Time :0:00
Categories : Greek, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Sue Woodward
2 quarts chicken stock
1 cup orzo
1 tablespoon salt
4 large eggs -- separated
1/3 cup lemon juice -- freshly squeezd
1/2 cup fresh parsley -- chopped, pre-
-- ferably Italian
-- flatleaf
1 lemon -- thinly sliced
Bring the stock to a boil in a large pot over medium-high heat. Stir in the orzo and salt and reduce the heat to low. Cook, covered, until the orzo is tender, about 15 minutes. Remove the pot from the heat.
Remove 2 cups of the broth and set aside.
In a small bowl, beat the egg whites with a whisk until frothy. Whisk in the yolks until thoroughly incorporated. Gradually stream the lemon juice into the eggs, beating constantly.
Slowly whisk the 2 cups of reserved broth into the egg-lemon mixture.
When the eggs and broth are thoroughly combined, stream the mixture back into the pot, stirring constantly. Place the pot back over med-low heat and stir in the parsley. When the soup begins to bubble, remove from the heat.
Ladle the soup into shallow bowls and garnish each with a lemon slice.
Serve hot with Greek or Italian bread.
Judi's Notes: Serve with freshly ground white pepper.
Source - "A Taste of the Gulf Coast"
MC format by Judi Mae Phelps (judimae@earthlink.net)
Cuisine:
"Greek"
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