Prep 5 mins
Cook 20 mins
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
- 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).
This recipe was perfect. The others have too much stuff in them. This is exactly how my greek friends make it!
this is a very well represented traditional avgolemono. Simple, delicious, timeless.
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.