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Gallery Greek Avgolemono Recipe Summary Servings: 10
Ingredients Ingredient Checklist 8 cups homemade or low-sodium canned chicken stock 2 cups uncooked orzo, (rice-shaped pasta) 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper 3 tablespoons cornstarch 4 large eggs 3/4 cup fresh lemon juice, (4 lemons)
Gallery Greek Avgolemono
Recipe Summary Servings: 10
Gallery
Greek Avgolemono
Greek Avgolemono
Greek Avgolemono
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 8 cups homemade or low-sodium canned chicken stock 2 cups uncooked orzo, (rice-shaped pasta) 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper 3 tablespoons cornstarch 4 large eggs 3/4 cup fresh lemon juice, (4 lemons)
Directions
In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add one to two cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; the eggs will curdle. Serve immediately.
Reviews
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All Reviews for Greek Avgolemono
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Greek Avgolemono
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
