Egg-Lemon Soup (Avgolemono)

Total Time
Prep 30 mins
Cook 0 mins

Taken from The Best International Recipe, posted for safekeeping. Serve IMMEDIATELY - it thickens to a gravy-like consistency when reheated.

Ingredients Nutrition


  1. Bring broth to boil in a large saucepan over high heat.
  2. Add rice, lemon zest, cardamom, bay leaves, and salt.
  3. Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.
  4. Remove and discard bay leaves, cardamom, and lemon zest.
  5. Return broth to a boil over high heat, then reduce heat to low.
  6. Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.
  7. Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.
  8. Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.
  9. Do not let the soup simmer or boil.
  10. Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.
Most Helpful

We have tried many variations and this is our favorite. The cardamom is what really makes it

jagret April 13, 2009