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Avgolemono Soup

Avgolemono Soup

Avgolemono Soup Photo
Difficulty Level: Intermediate
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT30M
    25 Minutes
  • Yield:
    2 Servings
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.
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.

Tags: Soups, Eggs, Rice & Grains, Gluten-Free, Vegetarian, Wheat-Free, Entertaining, One-Pot Meals, Our Favorites, Family-Friendly, Healthy and Bright

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