Recipe(tried): Avgolemono Soup with Pastina or Orzo

This recipe calls for pastina (acini de pepe), but the first time I had it, it had orzo in its place. I have always made it that way since. Let me warn you, this is EXTREMELY tart, enough to make you pucker up on the first taste. But it is absolutely wonderful ice cold on a really hot, muggy day. I also happen to have my pasta book out & I will look at whatever else may be in there. (Yes, I do use the raw eggs as the recipe calls for. I know there are health concerns about this, so you may want to substitute pastuerized eggs, if this bothers you.)

Avgolemono Soup with Pastina
This is a variation of a recipe in James McNair's Cold Foods
Serves 10 - 12 as a first course; 4 to 6 as a main course

This favorite Greek soup is usually made with rice and served hot. Tiny soup pastina adds a new dimension and chilling offers a refreshing lemony opening to summer dining.

6 cups homemade chicken broth
OR 4 cups canned chicken broth diluted with 2 cups water
1 cup pastina (I use orzo)
3 eggs
1/4 cup freshly squeezed lemon juice
salt
freshly ground white pepper
lemon slices & finely minced fresh parsley (for garnish)

Heat chicken stock or broth to boiling. Stir in pastina & cook until very al dente, about 5 minutes (It will take a tad longer if you are using orzo. I find that 12 - 15 minutes works, but I always taste test as I go) Remove from heat.

Beat eggs in a small bowl until pale yellow & frothy, then beat in lemon juice. Slowly drizzle about 2 cups of the warm stock into the egg lemon mixture, whisking constantly until mixed well.

Add the egg lemon mixture to the remaining warm broth, whisking constantly to avoid curdling of the egg. Add salt & pepper to taste. Cool to room temperature, then refrigerate until serving time, up to 24 hrs.

Just before serving, stir soup & pour into bowls. Garnish with lemon slices & a sprinkling of parsley.