Avgolemono soup (lemon and egg soup)

avgolemono_soup_(lemon_and_egg_soup)

Greek cuisine is well-known for its delicious and aromatic soups, and one of the most classic and beloved soups is Avgolemono soup. This soup has a unique flavor, combining the tartness of lemon and the richness of eggs with savory chicken broth and spices. It’s a comforting and hearty dish, perfect for chilly days or when you need a warm and soothing meal.

The word Avgolemono comes from the Greek words avgo, meaning egg, and lemoni, meaning lemon. This soup has deep roots in Greek culinary tradition and has been enjoyed for generations. Many Greek families have their own special recipe for Avgolemono soup, passed down from their ancestors.

The base for Avgolemono soup is a rich, flavorful chicken broth. The chicken broth is cooked slowly, infused with aromatic herbs and vegetables like onions, celery, and carrots. Once the flavors have melded together, the broth is strained and set aside.

The next step in making this soup is to make the Avgolemono sauce. This is where the lemon and egg come in. The sauce is made by whisking together eggs and freshly squeezed lemon juice, creating a thick and creamy mixture that is then tempered with a ladleful of hot chicken broth, to prevent the eggs from curdling.

Once the Avgolemono sauce is prepared, it is added to the chicken broth, creating a velvety and tangy soup. To finish the soup, cooked orzo or rice are added to provide some heft and texture. The soup is then seasoned with fresh parsley, salt, and pepper, creating a perfect balance of flavors that are both savory and tangy.

The beauty of Avgolemono soup lies in its versatility. It can be served as a starter or as a main course, depending on how it’s served. Some people prefer to eat it as is, while others enjoy adding toppings such as croutons or extra lemon for added flavor. Some serve it with warm pita bread to soak up every last drop of the soup.

In conclusion, Avgolemono soup is a classic Greek soup that combines the tanginess of lemon with the richness of eggs and chicken broth. It’s a comforting and flavorful dish that has been enjoyed by generations of Greeks. With its versatility and unique flavor, it’s not hard to see why this soup has remained a favorite for so long. So why not try your hand at making this classic soup and share it with your family and friends? They’re sure to be impressed with your culinary skills, and you’ll get to enjoy the comforting taste and aroma of this beloved dish.

Ingredients:

  • 6 cups chicken broth
  • 1/2 cup uncooked white rice
  • 3 eggs
  • 3 tablespoons fresh lemon juice
  • Salt and pepper, to taste
  • Fresh chopped parsley for garnish (optional)

Directions:

  1. In a large saucepan, bring the chicken broth to a boil.

  2. Add the rice, reduce the heat to low, and simmer for about 15-20 minutes or until the rice is cooked.

  3. While the rice is cooking, beat the eggs in a mixing bowl until light and frothy.

  4. Slowly whisk in the lemon juice into the eggs, continuing to whisk until well combined.

  5. Once the rice is cooked, remove the saucepan from the heat and let it cool slightly for a few minutes.

  6. Very slowly whisk the egg and lemon mixture into the rice and chicken broth, stirring continuously.

  7. Place the saucepan back on the stove and cook on low heat, stirring constantly, for an additional 5-10 minutes until the soup is thickened and heated through. Be careful not to boil the soup or the eggs will curdle.

  8. Taste and adjust the seasoning with salt and pepper to your preference.

  9. Serve the soup hot, garnished with chopped parsley if desired. Enjoy your delicious and healthy Greek Avgolemono soup!