Avgolemono -- Egg-Lemon Soup (Greece)

READY IN: 35mins
Recipe by Sydney Mike

This recipe comes from the 2005 cookbook, The Best Recipes in the World.

Top Review by jpvasilakos

Very good, simple to make, but double the recipe if you want leftovers (and I do).

Ingredients Nutrition

Directions

  1. Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
  2. Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
  3. Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
  4. In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
  5. Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
  6. Taste & add salt, pepper or lemon juice as necessary, before serving.

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