Community Pick
Soupa Avgolemono (Egg-Lemon Soup)
photo by Ivansocal
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 cups chicken broth
- 3⁄4 cup rice or 3/4 cup orzo pasta
- 3 eggs
- 1 lemon, juice of
directions
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
Reviews
-
This recipe is so simple yet so good! I just had two big bowls of it for lunch and it turned out great. :) One thing I've learned from experience is when reheating, keep the heat on LOW, gently warming the soup - otherwise the egg in the broth may burn or stick to the bottom of the pot. Thanks for sharing your wonderful recipe.
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We really enjoyed this! I halved the recipe, but found I needed to top up the stock a little after boiling the rice for 20 minutes. I topped up with chicken stock but, I think, next time, I'll top up with water as it ended up just a little salty. I used two small eggs and, I think next time, I might add a couple of teaspoons of cornflour just to thicken it a little more. The juice of one fairly large lemon was exactly right for my half quantity. I'd use the juice of 2 lemons if making the full amount. The only other change I made was to add a good shake of dried dill and a sprinkling of black pepper. I've read other recipes on Zaar which add milk and butter to this soup. Personally, I think this simple version is rich enough without those unnecessary additions. I served it with freshly made French baguette smothered with butter. The saltiness of the butter balanced the tartness of the soup particularly well.
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Great directions, very easy to make and delicious! Will definitely make again. UPDATE: I just made this recipe for the second time. This time I used 4 eggs and the juice of 2 lemons, and I find it that I prefer it much better this way, it is more creamy and lemony. I also added some finely chopped carrots and cooked chicken. This recipe is definitely a keeper!
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Tweaks
RECIPE SUBMITTED BY
truebrit
United States