Freshen up winter with greek lemon soup avgolemono

When you feel like transforming prepared brot, opt for something completely new - try adding lemon and a few other ingredients. This creates avgolemono, a Greek lemon soup that's the perfect blend of freshness and heartiness.

The name of this dish comes from the Greek words "avo" (eggs) and "lemon" (lemon), which is certainly no coincidence. Avgolemono is a soup made from broth, usually chicken, thickened with a delicate foam of eggs and lemon juice.

It has a unique, slightly sour taste that pairs perfectly with the subtlety of eggs. This is an ideal everyday soup, and it also works well before the holidays when you have a few days of hearty feasting ahead.

This is a simple recipe but requires a bit of attention. The key is to gently blend the hot broth with the egg and lemon juice mixture, constantly stirring to prevent the eggs from curdling. You can prepare the broth from scratch or use leftover chicken broth from Sunday dinner.

                      
• Ingredients:
• 2 quarts of chicken broth,
• 2 lemons,
• 3 eggs,
• 1 tablespoon of water,
• 1 cup of orzo pasta,
• Salt and pepper to taste
• 2 chicken breasts,
• Sweet and hot paprika,
• Oregano,
• Oil for frying,
• Cilantro.

Preparation method:

              
1. Bring the broth to a boil and add the orzo pasta. Cook on low heat until the pasta is soft.
2. In a bowl, beat the eggs. Gradually add lemon juice while continuously stirring.
3. Add a few tablespoons of hot broth to the eggs and mix well. This will prevent the eggs from curdling.
4. Pour the mixture into the pot with the soup and pasta.
5. Bring to a gentle boil, but do not cook too long.
6. Remove the pot from the heat and season the soup with salt and pepper.
7. Cut the chicken breasts into cubes and season with salt, pepper, sweet and hot paprika, and oregano.
8. Fry the meat in a pan until cooked through.

Serve the soup with pieces of chicken and fresh cilantro. For a more intense flavor, add a bit of grated lemon zest to the soup. Enjoy!