Description
A comforting and traditional Greek Egg and Lemon Soup, also known as Avgolemono, that combines the richness of eggs with the brightness of lemon in a flavorful broth. This gluten-free soup is perfect for a cozy meal any time of the year.
Ingredients
For the Soup:
- 6 cups chicken broth
- 1/2 cup uncooked white rice or orzo
For the Egg-Lemon Mixture:
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the rice or orzo and cook until tender, about 15–18 minutes.
- While the rice cooks, crack the eggs into a medium bowl and whisk until frothy. Slowly whisk in the lemon juice.
- Once the rice is cooked, reduce the heat to low. Ladle about 1 cup of the hot broth into the egg-lemon mixture very slowly, whisking constantly to temper the eggs and prevent curdling.
- Gradually pour the tempered egg mixture back into the pot, stirring gently. Heat the soup gently over low heat for 2–3 minutes, making sure it does not boil, until slightly thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This classic Greek soup is called Avgolemono.
- For extra richness, add shredded cooked chicken.
- Be sure to temper the eggs carefully to keep the soup smooth and creamy.
