Avgolemono Soup
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT30M25 Minutes
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Yield:2 Servings
Ingredients
- 3 cups good-quality chicken broth
- 1 clove garlic, minced
- ½ cup long-grain white rice
- 2 eggs
- ¼ cup lemon juice
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 709.76ml good-quality chicken broth
- 1 clove garlic, minced
- 118.29ml long-grain white rice
- 2 eggs
- 59.15ml lemon juice
- 4.26g chopped fresh dill
- 4.26g chopped fresh parsley
- Salt and freshly ground black pepper to taste
This Greek soup gets its name from the egg and lemon mixture that’s added at the end to give a delightfully rich and tangy flavor.
Preparation
STEP 1
Bring chicken broth and garlic to a boil in a saucepan. Stir in rice, reduce heat to medium-low and simmer for 20 minutes.
STEP 2
In a small bowl, whisk eggs and lemon juice until combined and slightly frothy. Keep heat on medium-low to avoid boiling. Using a ladle, stir 2 tablespoons of hot broth into egg mixture. Quickly pour all of egg mixture into saucepan while stirring. Keep stirring over very low heat until soup thickens slightly.
STEP 3
Add herbs, salt and pepper and stir. Serve hot.