Avgolemono (Greek Egg and Lemon) Crockpot Soup
YIELD: 4 servings PREP TIME: 30 min COOKING TIME: 1 ½ hours
- 1/3 cup orzo browned
- 1 tablespoon butter
- 3 ¾ cups chicken stock
- 3 eggs, beaten and tempered
- 6 cloves crushed garlic
- 4 tablespoons lemon juice
- 2 tablespoons chopped parsley
- White Truffle Sea Salt and black pepper to taste
- Lemon slices
- Parsley sprigs
Melt butter in a small saucepan, add orzo, and heat over medium heat until the orzo is a golden brown to give it a nutty flavor. Remove from heat.
Add chicken stock to a crockpot and set to high heat. Cover crockpot. When the liquid starts to bubble remove ½ cup of the hot liquid (to temper the eggs). Stir in the browned orzo and cook until the orzo just becomes tender. Add White Truffle Sea Salt and black pepper to taste.
In a separate bowl whisk the lemon juice, garlic, and eggs together until the mixture is smooth. Then slowly drizzle in hot stock while whisking continuously, being careful not to create scrambled eggs.
Gradually add this egg mixture to the soup in the crockpot and whisk together. The soup will turn a beautiful yellowish color and thicken somewhat. Season to taste with more White Truffle Sea Salt and black pepper as desired. Add chopped parsley and continue to cook on the low heat setting for at least another hour.
When ready to serve, ladle the soup into bowls and garnish with lemon slices and parsley sprigs.
White Truffle Sea Salt
You can make this soup several hours before a dinner party. After it is completely cooked, store it in the refrigerator and then just before your guests arrive begin warming the soup in your crockpot on low heat again. The White Truffle Sea Salt really makes this soup flavorful! When I serve this soup my guests keep asking for more.