serves 2 to 4
Avgolemono soup is Greek comfort food. Most recipes call for rice. I like to make mine with orzo, which gives the final soup a soothing but substantial and filling quality.
2 quarts (2 L) fish broth or chicken broth
⅔ cup (150 g) orzo
Salt and freshly ground black pepper
6 Greek krokos Kozanis or red saffron threads
2 whole large eggs or egg yolks
Juice of 1 lemon, or more to taste, strained
In a medium saucepan, bring the broth to a boil. Add the orzo and season with salt and pepper. Add the saffron threads. Cook for about 15 minutes, or until the orzo is tender.
While the orzo is cooking, whisk the eggs or egg yolks in a medium metal bowl until very frothy. Whisk in the lemon juice. Scoop off a ladleful of the broth from the top of the pot, so as not to get any orzo, and, while whisking vigorously, very slowly pour the broth into the egg-lemon mixture. Repeat with a second ladleful, then pour the egg-lemon mixture into the pot with the orzo, tilting the pot to it distribute evenly. Serve immediately.
