Soupa Avgolemono Egg and Lemon Soup – “my Way”

Photo: Lady Catherine Gourmet

Ingredients

1 pound chicken breast – about 1

1 medium onion - sliced

2 stalks celery – diced

1/2 cup parsley – chopped

1/2 cup carrots - diced

2 eggs

Juice of 1 or 2 lemons

3 tablespoons olive oil

Romano cheese for grating

Preparation

In a soup pot heat the olive oil and add the veggies and chicken and sauté on low until the onions turn clear.

Add the water one cup at a time and continue to simmer on low. Remove the chicken breast and slice into strips and place back into the soup and continue to simmer on low. DO NOT BOIL YOUR SOUP!

When you are ready to serve the soup, beat the eggs, add the lemon juice to them, and continue to beat with a fork until the mixture is pale and frothy. Add a ladle of hot broth and beat with a fork. Add a little more, and then pour the mixture into the remaining soup, stirring constantly. Heat through, stirring constantly until the soup becomes very slightly creamy, DO NOT let it boil or the eggs will curdle!

Remove the soup from the heat quickly. Taste and add more lemon and seasonings if necessary. The soup should be slightly tart.

Variations – You may add rice, vermicelli, orzo or pastina (tiny pasta grains) to your soup. Prepare them as directed on the package to add to your soup.