- Blender: For pureeing the lemon and egg mixture into a smooth consistency.
- Non-Stick Saucepan: Reduces sticking, perfect for cooking avgolemono soup without extra effort in cleanup.
superset:
- French Press or Coffee Maker (optional): For straining the soup after boiling; this can be a unique approach if you prefer an infusion method over traditional sieving.
- Large Cooking Pot with Lid: To cook the rice and chicken broth components effectively, ensuring even heat distribution.
- Measuring Cups and Spoons: Precision in ingredient measurements is key for this recipe's success.
- Whisk or Fork: Useful for beating eggs to ensure a smooth mixture when preparing the avgolemono component.
- Colander: Essential for straining cooked rice and chicken broth, removing any unwanted solids before adding other ingredients.
- Rubber Spatula: Helps in mixing without scratching surfaces, especially useful during the process of combining all components gently.
- Strainer or Fine Mesh Sieve: For a smoother texture if you prefer not to use a blender for straining the egg and lemon mixture into the soup.
- Potato Masher (optional): Useful for mashing some vegetables in your recipe, although it's not directly required for Avgolemono but might be handy depending on modifications or additions to the dish.
4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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