Community Pick
Avgolemono Soup (Greek Egg-Lemon Soup)
"A classic and flavorful soup, originating in Greece."
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 cups milk
- 2 tablespoons cornstarch
- 6 egg yolks, beaten
- 2 quarts chicken stock
- 1⁄2 cup long grain rice
- 1⁄4 cup butter
- chopped parsley
- 1⁄2 cup fresh lemon juice (or more to taste)
- 1 lemon, rind of, grated
- salt and pepper
directions
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
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Reviews
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Great recipe! It was so easy to make this wonderful soup! -
i did not try this, but just a suggestion that i like. The greek deli by my house makes the best avgolemono soup i've had. They put chunks of chicken in it along with chopped celery and use orzo rather than rice. The orzo is delicious in this. -
Great recipe, it was a bit thicker than I wanted so I may use a little less milk next time. I added some white pepper and chopped celery, which was a hit!
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I found this soup to be too rich than the avgolemono that I am used to from the Greek restaurant I grew up with. I think the taste would be improved by the omission of the butter and by reducing the amount of milk. I also added a small white onion (chopped) to mine with the rice and doubled the amount of rice I used. -
Ok, I lost my family recipe for Avgolemono...and I loved this recipe because it was almost the same yet I used 1 cup of fresh lemon juice and maybe it was my tastebuds but..I think it needs more. Otherwise, fantastic! If you are not used to lemon or are not greek stick with the 1 - 1/2 cup of lemon! Thanks! Also, just to add I noticed that reviewed this previously said it did not work for them. When pouring the milk mixture into the broth you need to make sure it is cool enough so the milk does not curdle...otherwise it ruins the soup! Thanks again for the recipe!
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Tweaks
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I made this soup for a greek dinner party-everyone loved it. Instead of rice I used orzo - It was a nice difference.I didn't use all the lemon called for -I suited it to my taste.This was a real hit.- reheats very well-just thin with chicken broth.I will make this soup again.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
