Greek Culture

There is so much about Green Culture. First, you're talking about a civilization that goes back forever. The patriarch in My Big Fat Green Wedding attributes every word to a Greek word and every solution to Windex. I never heard how and when Socrates invented Windex but it seems a foregone conclusion.

This is the Greek Egg Lemon Soup recipe promised in honor of Alex Karras. It is a small batch for 2 people. You can enlarge it if necessary. Enjoy!





AVGOLEMONO (Greek Egg and Lemon Soup)

Ingredients:
2 (13 1/4 oz.) cans chicken broth
1/4 c. uncooked Orzo
3 lg. eggs
3 - 4 tbsp. lemon juice

Directions:
1. In a saucepan bring broth to a boil over high heat. Add orzo, reduce heat to low and simmer, partially covered, about 15 minutes until grains are just tender.

2. In a large bowl beat eggs by hand until well broken up, then beat in lemon juice. Slowly pour in about 1/2 cup at a time (1.5 cups) of the hot broth, while beating eggs constantly.

3. Add to the remaining broth and cook over low heat 3 to 5 minutes, stirring constantly with a wooden spoon, until soup thickens enough to coat the spoon. Do not boil or eggs will curdle.

4. Remove from heat and serve immediately.

To reheat, warm soup over simmering water in a double boiler. Makes 4 cups or 4 servings. 128 calories per serving. Serve with Greek Salad, Bread or Nothing.