A delightful twist on the classic Greek Avgolemono soup, this recipe combines creamy textures with the zesty brightness of lemon.
In a bowl, whisk together the milk, cornstarch, and egg yolks until smooth.
Ensure the mixture is lump-free for a smooth soup texture.
In a large soup pot, bring the chicken stock to a boil.
Use a low-sodium stock to control the saltiness of the soup.
Add the orzo to the boiling stock and cook until tender, about 9-12 minutes.
Stir occasionally to prevent the orzo from sticking to the pot.
Remove the pot from heat and slowly stir in the egg mixture and butter until well combined.
Add the egg mixture gradually to avoid curdling.
Return the pot to low heat and cook until the soup thickens slightly.
Stir constantly to achieve a creamy consistency.
Remove from heat and stir in the lemon juice and zest. Season with salt to taste.
Adjust the lemon juice to your taste preference for a more or less tangy flavor.
Serve the soup hot with a side of warm pita bread.
Garnish with a sprinkle of fresh parsley for added color and flavor.
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