Friday, November 22, 2013

Avgolemono Soup

When I made that Greek-ish pasta dish the other day, I ended up with far too much for two people. That means leftovers, and while we do appreciate not having to cook on some random weeknight, I I am not particularly fond of eating rewarmed pasta that already has a sauce on it. After a few hours in the fridge, the pasta has sucked up whatever moisture there might have been in the dish to begin with, and if there's no extra sauce in a separate container, it's just too dry for me. But since this particular pasta dish had some lemon in it, and certainly a lot of other flavors that work harmoniously with lemon, I thought dumping the leftovers into some avgolemono soup might provide the necessary moisture.

Avgolemono (Greek for egg-lemon) can be a soup or a sauce, usually made with eggs and lemon juice, heated with stock until thick. It's pretty easy stuff, one just has to watch not to add too much hot broth to the eggs all at once so as not to curdle them. At that point though, it's egg drop soup and not necessarily a bad thing. There's usually some rice or orzo in a classic avgolemono soup, so if you don't have leftover pasta, then add about 1/3 cup of raw rice or orzo to the chicken stock and boil it for about 10-12 minutes, until the grain is done but not mushy, before adding the egg and lemon.

Avgolemono Soup

6 cups chicken stock
2 cups leftover Greek-ish pasta
4 eggs
1/3 cup lemon juice
salt and black pepper to taste

Bring the chicken stock to a simmer. While stock is simmering, warm the leftover pasta.

In a large bowl, beat eggs until frothy. Whisk in the lemon juice.

Slowly pour 2 cups of hot chicken stock into the eggs, whisking constantly. When combined, slowly add the egg mixture to the pot of simmering stock.

Immediately remove stock from heat. Season with salt and pepper to taste. Portion the warmed pasta into large serving bowls and ladle soup over top.

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