avgolemono soup

By Chef Pierre Wolfe, Our Ohio chef

Serves 4-6

7 1/2 cups chicken stock
1 cup orzo pasta
3 eggs
juice of large lemon
salt and freshly cracked pepper to taste
lemon slices as garnish

Beat the eggs in the mixing bowl until frothy. Add the lemon juice and 1 tablespoon of cold water. Slowly mix in a ladle of the hot chicken stock, then one or two more. Return this mixture to the stockpot (off heat) and stir well. Do not let the soup boil once the eggs have been added or it will curdle.

Season with salt and freshly cracked pepper and serve at once. Garnish with a lemon slice.