South African Twist on Avgolemono Soup: The Greek Lemon-Egg Delight
Origins of Avgolemono Soup
The word ‘Avgolemono’ is derived from the Greek words ‘avgo’ meaning egg and ‘lemoni’ for lemon. This soup holds a special place in Greek cuisine, served as a light meal. It’s a celebration of simple ingredients coming together to create a flavourful and comforting dish.
Ingredients:
4 cups of chicken stock
3/4 cup of orzo pasta or rice
3 large eggs, at room temperature
Juice from 2 large lemons
Salt and pepper, to taste
Freshly chopped parsley or dill for garnish
Directions:
- Preparing the stock: In a large pot, bring the chicken stock to a boil. Once boiling, reduce the heat and allow it to simmer.
- Cooking the orzo/kritharaki or rice: Add the orzo/kritharaki or rice to the simmering chicken stock. Cook until tender, which should take about 15-20 minutes for orzo and 20-25 minutes for rice.
- Tempering the eggs: In a separate bowl, whisk the eggs until frothy. Gradually add the lemon juice to the eggs while whisking constantly to avoid curdling.
- Combining the soup: Take a cup of the hot chicken stock and, in a slow stream, add it to the egg-lemon mixture, whisking continuously. This process, known as tempering, prevents the eggs from scrambling when introduced to the hot soup.
- Finishing the soup: Once the egg-lemon mixture is tempered, slowly stir it back into the pot of simmering stock and orzo/rice. Continue to cook on low, stirring constantly until the soup thickens slightly. It should have a creamy consistency. Season with salt and pepper to taste.
- Serving: Pour the soup into bowls and garnish with freshly chopped parsley or dill. For a true South African twist, pair the soup with a slice of freshly baked roosterkoek or your favourite local bread.
A Touch of South Africa:
While Avgolemono Soup is inherently Greek, it’s the universal language of comfort that makes it resonate with people across the globe, including us South Africans.
Avgolemono Soup beautifully exemplifies how a few ingredients can craft a symphony of flavours. So, next time you’re in the mood for something different, let this Greek classic warm your heart and soul. Add meat balls to make Giouvarlakia, or lamb and lettuce to make Frikase. So many variations to this perfect base. Enjoy!
