Easy Greek Egg Lemon Soup (Avgolemono)

Easy Greek Egg Lemon Soup

Easy Greek Egg Lemon Soup
Easy Greek Egg Lemon soup (αυγολέμονο) lives up to its name; it's simple to make. But don't let the name fool you into thinking that the flavor is simple. You'll enjoy cooking this soup for the whole family on a weeknight. Serve with roasted chicken and lightly sauteed string beans and you'll have a complete meal.
  • 3 cups hot chicken stock
  • 1/4 cup long-grain white rice
  • 2 eggs, whisked
  • 1/4 cup fresh squeezed lemon juice
  • Salt and Black Pepper
  • Chopped Parsley or dill for garnish
Microwave the chicken stock for roughly 3 minutes, until hot. Add to a pre-heated sauce pan. Add the rice and stir. Lower the heat to low and cover, let rice simmer for 20 minutes or until soft. Do not drain. Add fresh lemon juice to the whisked eggs and stir to combine. Add two tablespoons of rice/stock mixture to the Lemon/Egg mixture and stir. This is called tempering and ensure the egg mixture doesn't curdle with added into the hot pot. Now, add the tempered egg mixture to the hot saucepan and stir until combined. You'll find the combined soup becomes creamy and yummy due to the emulsion created by the eggs. Season with Salt and Pepper to taste. Add parsley or dill as a garnish and serve. This soup is best served immediately but should need to reheat, do so very gently in a pan on the stove. Microwaving is not advised. Enjoy!
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Yield: 4
Calories: 160

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