Friday, November 1, 2013

A Tale of Two Saucemakers - Avgolemono Soup (Greek Egg-Lemon Soup)

One of the things that makes the Corningware Saucemakers so convenient in the kitchen, are the multiple pour spouts.  It doesn't matter if you are left handed, right handed or ambidextrous, there is always a spout for you to pour from.  Which is extremely advantageous when you are making this particular Greek Soup.  For there is a significant amount of "pouring" back and forth (compared to other soups) due to the conditioning of the eggs.  (not that lemony scrambled eggs are a bad thing, just not very soup-like)

Thus, armed with 1 and 2 quart Saucemakers, this soup becomes a snap to make.  Loaded with easily digestible egg protein and a healthy dose of Vitamin C from the lemon, this makes an excellent substitute for that fabled cold remedy, Chicken Noodle soup.  Which makes sense in a way.  After all, it is made with chicken stock and contains Orzo pasta so in essence, it IS Chicken Noodle, with lemon and eggs added.

In fact, I consider Avgolemono to be part of the Cold Bashing Quintet comprised of the afore mentioned Chicken Noodle and Avgolemono along with Tom Yum, Matzo Ball and Suān là Tāng (AKA: Hot & Sour soup).  Every single one of them is good for what ails ya.

With Winter fast approaching, this is an excellent soup to have in your arsenal.  Quick (15 minutes), Simple (4 Ingredients) and Delicious!

Soupa Avgolemono

4 cups Chicken Stock
1/2 cup Orzo pasta
2 large Eggs
Juice of 1 Lemon
Pinch of Salt
Pinch of White Pepper
optional - Lemon slices and Dill Sprig for Serving

1 Quart Saucemaker (P-55/P-64)
2 Quart Saucemaker (P-65)
1 - P-10-HG Detachable Handle (you can use 2 if you want, but you really only need it when you are pouring, so you can switch which pot it's attached to)

Begin by pouring your Chicken Stock into the 2 quart Saucemaker, set over medium flame, and bring to a simmer.
Once it is simmering, add the Orzo to the pot and continue simmering for 9 minutes.

In the 1 quart Saucemaker, whisk the eggs until well blended.

Slowly pour in the Lemon juice, while whisking to prevent curdling.

Season with a pinch of Salt and a pinch of White Pepper

When the Orzo is cooked, reduce the flame to low.

Remove the Saucemaker from the flame and begin pouring the about 1/2 of the hot stock into the 1 quart Saucemaker containing the egg mixture, whisking to prevent the eggs from scrambling.

Place the 2 quart Saucemaker back over the low flame and begin pouring the conditioned eggs from the 1 quart Saucemaker, back into the 2 quart Saucemaker, still whisking gently. (you don't want to whisk vigorously or you may break up the Orzo)

The stock should suddenly become creamy yellow.

Leave the soup setting over the lowest flame possible. (you don't want it to boil or simmer, or the eggs will curdle, just keep it warm)

Serve with a slice of Lemon floating languidly on the surface. (and a sprig of Dill if you have any)


Where is your Corningware??


  1. Hey, that lovely plate in a couple of the pictures - I got several of them today at Goodwill! I saw them when I was there last week, and have been kicking myself ever since then for not buying them then, so I went back today. Lo and behold, they were still there! (Now they're not!)

  2. LOL THAT is an awesome find. I didn't even know about the existence of Centura dinnerware, let alone the Cornflower version, until I saw it on I had seen the Corelle pattern release in the 80's, but I like this better. I am not overly fond of Corelle cause it's too light. Centura seems to have a nice comfortable weight, without being too heavy.

  3. I just got home from Goodwill again (how often can you go to Goodwill before it's considered an obsession?), and came home with vintage CorningWare: an A-1-1/2-B Wildflower, an F-12-B French Bisque, an A-3-B Spice of Life, and three F-16-B French White baking dishes. Yesterday I scored four Sidekicks, two F-16-B French White baking dishes, a 1-1/2 liter Forever Yours (sadly, without a lid), a P-7-B Cornflower skillet, a P-14-B Just White baking dish, an A-3-B Forever Yours with amber lid, and three 8-5/8" and five 10" Centura Cornflower plates. I think the CorningWare gods are smiling on me!

    By the way, Shane, one of your older postings, June 11 I think (?), was about the Wheat pattern. I posted a comment on it a few days ago, but I don't know whether you monitor stuff that old for new comments. Anyway, long story short, I have a 1 quart that I rescued from a thrift store that I intended to sell on eBay, but never have (can't do that to a Wheat!), I think I should send it to you to use it for another posting about restoring abused/neglected CorningWare to it's former glory. And gee, since it costs so much to ship CorningWare, I guess you'd have to keep it! What a shame, eh? Just a small 'Thank you' for all the great information you post on this blog.

  4. Heather, That sounds like an MOST excellent treasure hunt. WOW! Especially your windfall of French White F-16s... They are so great for Pot Pies. And a French Bisque?!?! Way Cool..! I have only seen 4 in the wild and they have always in such bad shape, and missing the amber lids, that I just passed them by... Even I have my limits as to what I am willing to try and clean. LOL

    I guess I should buy one and see whether the paint on the outside can withstand a serious BKF cleaning or not. The last one I saw was just covered in baked on grease and grime. I almost didn't realize that is was a Bisque, it was so filthy.

    That is so sweet of you, in regards to the 1 quart Wheat Saucepan. You should shoot me an email at I would totally be willing to work out a deal. :-)


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