Greek Egg-Lemon Soup: Avgolemono

by Anne Maxfield on February 23, 2017

Accidental Locavore Egg-Lemon SoupEgg-Lemon Soup is my go-to soup when I’m not feeling well.

To me, it’s more interesting than most chicken noodle soups and if you’re making your own, much quicker.

Egg-lemon soup also has the advantage that you know exactly what’s in it (all five ingredients), unlike canned soups.

So, I pull out that classic from the 1980’s The Silver Palate Cookbook (still available if you never got a copy) and have soup in 30 minutes. Makes 6 cups.

Greek Egg-Lemon Soup:

  • 6 cups chicken broth
  • 1/2 cup long grain rice
  • 3 egg yolks
  • 1/4 cup lemon juice or more to taste
  • salt and white pepper to taste

Pour the broth into a pot, and bring it to a boil.

Add the rice, reduce to a simmer and cover. Cook for about 25 minutes until the rice is just tender.

While the rice is cooking, whisk the egg yolks and the lemon juice together in a small bowl until well combined.

When the rice is done, remove soup from the heat, and slowly ladle 2 cups of hot broth into the lemon/egg mixture. Whisk to combine, and pour back into the pot. Stir.

Return the soup to medium heat, and cook until soup is just steaming. Do not let it reach a boil. Season to taste. Serve and enjoy!

Eggs for Egg-Lemon SoupMy verdict: As I said in the intro, it’s my go-to when I’m sick. You’ve usually got all the ingredients on hand, it’s easy and tastes great!

I often leave the pepper out, but if you’re going to use it, try to use white pepper, it just looks better.

Some chicken diced up would add protein and you often see this made with little lamb meatballs, but that’s beyond my pay-grade when I’m sick.

And if this doesn’t work, there’s always albondigas.

What’s your go-to cold remedy?

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