John Krontiras shares Nabeel’s Avgolemono soup recipe.
By Jan Walsh
Photography by Beau Gustafson
Avgolemono is a creamy and bright Greek, egg-lemon soup. Yet it contains no cream.
Perhaps the most famous of all Greek soups, Chicken soup Avgolemono is found
on the menu of most Greek restaurants, including Nabeel’s Café and Market (and is available by the quart from the Market). It is also the first course at most Greek holiday celebrations. And if you are feeling under the weather, Krontiras recommends a bowl of his “Greek Penicillin” also known as “Kotosoupa Avgolemono.” Avgolemono Soup Ingredients:
6 Cups of chicken broth (at Nabeel’s they use the broth when we cook the chicken for the chicken salad)
5 Eggs, yolks and whites separated
2 Lemons, juice of
1 Pound orzo pasta
4 pinches saltAvgolemono Soup Preparation:
Bring chicken stock to boil in a large saucepan. Add the Orzo pasta and cook uncovered for approximately 10-15 minutes, until the Orzo is translucent. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the whites until frothy. Pour in the yolks, and continue whisking very frothy. Add the lemon juice in a steady pour while continuing to whisk.
When the pasta has finish cooking, turn off the heat. Slowly ladle about two cups of the hot broth into the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling, once they are added to the hot broth. Stir the egg–lemon mixture into the pot of pasta and broth. Serve immediately. Serves 4-6.
Published, B-Metro magazine, January 2016