What it is:
An avgolemono literally translates to egg-lemon in Greek. It is a Mediterranean sauce or soup made with eggs, lemon juice and generally started with a chicken broth and can range in texture from thick like a stew to thin like a broth. This variation is a thicker, creamy soup, which is very versatile. Any number of vegetables can be used including broccoli and spinach or kale but since asparagus is highly nutritious, you should try it this way.
For 4 servings
4 cups chicken broth
1/4 cup orzo
2 cups green asparagus spears
1 tablespoon fresh dill
Fresh juice of 1 lemon
salt & fresh cracked pepper
What you do:
1. Trim the asparagus and cut into 1-inch pieces on the bias (diagonally)
2. In a stock pot, bring the chicken broth to a boil
3. When the broth starts to boil, add the orzo and cook until al dente (about 8 minutes)
4. Reduce heat to simmer
5. Add asparagus and dill, simmering for 5 minutes or until the asparagus becomes tender
6. Beat the eggs and lemon juice to combine in a small bowl
7. Turn the heat down to low
8. Temper the egg and lemon juice mixture* by slowly adding some of the broth to the bowl while stirring continuously
9. When the egg mixture is brought up to temperature, slowly add it back to the stock while continuing to stir
10. Continue to cook for a few more minutes to make sure all the ingredients are evenly heated as the soup thickens
11. Add salt and pepper to taste
*Tempering eggs (a good guide can be found here) allows you to introduce the scrambled eggs to a hot liquid without cooking or curdling the eggs themselves, thereby ruining the dish. Essentially all you are doing is bringing the eggs up to the same temperature as the rest of the ingredients by slowly introducing the hot liquid to the eggs, then slowly combining everything together.
A Moosewood Restaurant recipe.