avgolemono

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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Accidental Locavore Lemon Egg SoupGreek lemon-egg soup or avgolemono is one of  the go-to recipes when the Accidental Locavore has a cold. The other great cold remedy is any form of albondigas. This week’s cook-along recipe was taken from a  recipe from Food & Wine magazine for Tangy Lemon-Egg Soup with Tiny Meatballs, but after making it, a better bet would be the meatballs from the Food & Wine recipe, combined with the version I’ve always made, Greek lemon soup from the Silver Palette Cookbook. The Silver Palette recipe is easier, and I think better tasting. You can do it with or without the meatballs.

For the lemon-egg  soup (adapted from Silver Palette):

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

Pour the broth into a pot, and bring it to a boil. Pour in the rice, reduce to a simmer and cover. Cook for about 25 minutes until the rice is just tender. Meanwhile 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 ladle 2 cups of hot broth into the lemon/egg mixture. Whisk to combine, and whisk this back into the remaining soup. Return the soup to medium heat, and cook until soup is just steaming. If you’re adding the meatballs, they go in here, cook for 8-10 minutes to cook the meatballs. Do not let it reach a boil. Season to taste. Serve and enjoy.

For the meatballs:

  • 3/4 pound ground lamb
  • 1/3 cup onion, minced
  • 2 teaspoons mint, finely chopped
  • 2 tablespoons dill, finely chopped
  • 1/2 teaspoon lemon zest
  • Flour for dusting
  • Salt and pepper to taste

In a medium bowl, mix the lamb with the onion, mint, dill, lemon zest, salt and pepper. Form into 1″ meatballs. Lightly dust with flour, shake off the excess and drop into the soup. Cook for 8-10 minutes until the meatballs are cooked through. Serve and enjoy.

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