"Avgo-limano"
Yes. The first time I had that was at a Greek deli near the University of Maryland. Owned by this Greek fellow (imagine that). He was a bit gruff. My wife and I were poor in those days, and when we'd eat out, ate where we could get lots of food for small amounts of money.
Anyway, on our first visit, the owner came over to take our order. I asked, "What's good?"
He looked at me stonily and said, "Nothing."
I replied, "In that case, I guess we'll leave!"
He realized quickly that he was about to lose his only two customers, so he persuaded us to stay. They had the soup that day. It was really really good.
That was 20 years ago. I still order it when I can find it.
sitetest
I feel sorry for you for two reasons. First, you should eat more egg-lemon soup; second, restaurant soup is for Americans!
Try this:
Ingredients:
1-2 quarts Chicken Broth
3 Whole Eggs
3 Whole Lemons (Squeezed)
Enough Pepper
Enough Orzo (cook it a little)
Enough Salt
* Beat egg the eggs until they are very smooth with no bubbles.
* Add lemon juice to mixture while continuing to beat.
* Put some hot chicken broth in bowl (not much and dribble it in) and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot. The soup can be hot but not too hot.
* Do this slowly...adding a little at a time, as not to curdle otherwise you'll get chicken lemon scrambled eggs.
* Soup can be heated over a very low heat and stirred constantly.
* Add the orzo, salt, pepper, and any other seasonings to taste. Enough means if you like it use more, if not use less.
* Do not boil!!!
Best way to get the broth is to boil an old chicken or a rooster. Skim off the fat and use the chicken in the soup.
That's the way we make it for ourselves. Its good for you!