Avgolemono - Greek Lemon Soup

When I was growing up, this soup had almost mythic status in our house - my mom grew up in Detroit in the '50's and had fond memories of lunches in that city's Greektown. As a child I found its tartness strange, but now I love how the sour lemons balance the velvety richness of the eggs. This recipe is everything this blog is about - basic ingredients, easy to make, delicious flavor, and grounded in tradition.

For 4 people as an appetizer, you will need:

• 4 cups rich chicken stock, preferably homemade, or Swanson's
• 2 large eggs
• 1/4 cup fresh squeezed lemon juice, about 2 lemons. Strain out the pulp if necessary.
• Zest of 1/2 lemon, about 1 teaspoon
• 1/2 cup small dried pasta, such as orzo, stelline (little stars), acini di pepe (literally "peppercorns," they look like little beads), or tiny little elbows. Or use leftover cooked white rice.
• Black pepper
• Fresh chopped dill for garnish (optional)

Directions:

Put the stock in a large saucepan and bring to a boil.

Reduce heat to medium and add the pasta. Simmer until tender, stirring occasionally, for the amount of time specified on the pasta package, then turn off the heat. If you're using cooked rice, just stir it in and turn off the heat.

In a mixing bowl, whisk the eggs vigorously for about 3 minutes, until the mixture is light in color and very frothy. Stir in the lemon zest and juice and whisk again for a few more seconds.

Now it's time to temper the eggs, so that when you add them to the hot chicken stock they don't scramble, but rather create a creamy, smooth liquid. Fill a measuring cup with 2 cups of the hot chicken stock and slowly drizzle it into the egg mixture with one hand as you very vigorously whisk with your other hand. Once the mixture is smooth, slowly whisk it into the remaining hot stock and pasta. Return the saucepan to the stove and reheat the soup over medium heat, whisking regularly, until it is just off the boil - you'll start to see little bubbles at the edges of the pan.  If you bring the soup to a full boil, the eggs will curdle.

Serve immediately with a general garnish of black pepper and fresh dill.