Recipe: Real Greek Egg-Lemon Soup
This Soup Sisters recipe is ready in no time and perfect for when you’re under the weather
This comforting recipe by chef and TV personality Christine Cushing comes to us from the Soup Sisters’ newest cookbook The Soup Sisters Family Cookbook. Christine stopped by The Goods, along with founder Sharon Hapton, to show us how to make this super simple, lemony soup that’s been passed down through generations in her family and is perfect for when you’re under the weather.
Real Greek Egg-Lemon Soup
By Christine Cushing
If there is one soup that reminds me of being a kid, it’s this classic Greek egg-lemon soup. My dad used to make it for us when we were kids and now it’s one of my favourites. Only the best-quality chicken stock will do here. If you like, substitute rice for the orzo pasta and make it gluten-free.
Ingredients
- 8 cups chicken stock
- ¾ cup orzo pasta or rice
- 2 large eggs
- Juice of 1 lemon
- Salt and pepper to taste
Preparation
In a medium pot, bring the stock to a boil. Add the orzo and simmer, uncovered, until the pasta is cooked, about 10 minutes.
In a medium bowl, whisk together the eggs and lemon juice until frothy.
Scoop out a ladleful of the hot stock from the pot, put it into a measuring cup, then, whisking the egg mixture vigorously, gradually drizzle in the hot stock. Pour this mixture back into the hot soup.
Immediately remove the pot from the heat (do not let the soup boil). Season with salt and pepper to taste.
Ladle the soup into warm bowls and serve immediately.