Avgolemono Soup–Egg And Lemon Soup

photo 2 (38) photo 1 (50)photo 1 (51)I love Avgolemono Soup, it is a classic Greek soup that I fell in love with at our local diner.  Simple, easy and so very flavorful and I had to learn how to make it. The egg thickens the soup and I used Orzo but you can  use rice as well. It’s all cooked in a very flavorful lemon flavored chicken broth. Delicious layers of flavor make this one of my most favorite easy to prepare soups. 5 Ingredients are the basis for this soup and if you’d like you can add kale, carrots, chickpeas and or shredded cooked chicken. Homemade chicken stock is always best but the boxed kind will do just fine. This is in my winter rotation of soups for sure. Did I mention that it took 20 minutes to prepare? This is how I made it and I’ve read many many variations some use egg yolks some use egg whites, but this is what worked out the best for me.

You will need a whisk for this

Ingredients:

6 cups chicken or you can make it vegetarian and use vegetable broth

3/4 – 1 cup orzo or rice, I used 3/4 cup it was fine

3 eggs ( use 2 eggs for thinner soup and 3 eggs for a thicker soup) I used 3 and it was simply perfect

juice from 1 large lemon which is about 1/4 cup or 4 tablespoons

Salt to taste

*optional shredded cooked chicken

*fresh kale thrown it at the end

*carrots

*fresh dill

*canned chickpeas

*all delicious optional add-ins

Directions:

Bring the broth to a boil. Add the orzo or rice, reduce heat to maintain a steady simmer, and cook until orzo or rice is tender. Read the box for al dente directions time.

Meanwhile whisk the eggs and lemon juice together in a heatproof bowl until frothy, and set aside. Three eggs worked well for me. You want to really break the eggs up–when you lift up the whisk the egg should fall off evenly and seem almost as thin as water, no globs or thickness here.

When the orzo/rice is ready, ladle out 1 cup of hot broth into a measuring cup. Pour the hot broth into the egg mixture while whisking the mixture constantly, this action will cook the egg but keep it from curdling.

Whisk the hot egg mixture into the soup. Taste for Salt and if you want more lemon juice you can add it, I felt 1 lemon was enough. Garnish with pepper if you would like. Do not bring to a full bowl, keep at a low simmer, or eggs may curdle.

Add in any other optional items you’d like, serve warm and garnish with fresh dill if you’d like.

To re-heat, microwave in short increments, or gradually heat in a pan on the stove, but do not bring to a boil .

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