Greek Lemon Soup —Avgolemono

Soup

• 8 cups homemade or store-bought chicken stock, divided
  
• 1 1/2 teaspoons kosher salt
  
• 1/2 teaspoon white pepper
  
• 1 1/2 cups orzo
  
• 1 dash sugar
  

Lemon Egg Mixture & Garnish

• 4 eggs (whites and yolks separated), room temperature, such as Eggland's Best
  
• 3 large lemons, juiced
  
• 1/4 cup finely chopped fresh dill
  
• 1 dill sprig per serving (fresh thyme, mint, or chives may be used)
  
• 4 to 6 paper-thin lemon slices (1 per serving)
  

1. To prepare the soup, bring stock to a boil in a large saucepan. Lower heat to a simmer and add salt, pepper, and orzo; cook until al dente, about 8 minutes. Remove from heat. Set aside 2 cups of stock.
2. To prepare the lemon-egg mixture, beat egg whites in a medium-size bowl until soft peaks form. (You can do this with a handheld mixer [on medium] or with a stand mixer.) Beat in the egg yolks and lemon juice. Pour 2 cups of reserved hot stock slowly into the lemon and egg mixture, whisking continuously until all is incorporated. Return soup to medium-low heat and whisk in lemon-egg mixture. Add chicken stock back into the soup and simmer until thickened slightly, about 2–0 minutes.
3. To serve the soup, ladle into warm bowls and garnish with white pepper, chopped dill, a dill sprig, and sliced lemon.