The name means "egg and lemon" in Greek and is pronounced "ahv-goh-leh-MAH-noh". This Thick, satisfying soup will be a hit with anyone who loves lemons. The lemon-infused rice melts in your mouth.
Ingredients:
1 1/2 quarts vegetable broth
1/2 cup rice (or orzo pasta for quick cooking)
2 eggs
juice of 1 large lemon
Combine rice and broth in saucepan and bring to boil. Turn heat down to simmer and cook until rice is tender (about 20 min.) If you're using orzo, pour the broth into a large saucepan, and bring to a boil. Add the pasta and boil for 5 minutes.
As the rice is simmering or the pasta water comes to a boil, beat the eggs until frothy and add the lemon juice. Slowly stir in a ladleful of the hot stock, then add one or two more. Be careful not to scramble the eggs!
Take the pan off the heat, and stir in egg mixture. Slowly heat the soup, not letting the soup boil or it will curdle.