Greek Egg-Lemon Soup: Avgolemono

Egg-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.

If you have a roast chicken on hand, some chicken diced up would add protein. 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?

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.