Soupa Avgolemono

Submitted by Sageca

"A Greek classic, fresh in flavour. Use liquid eggs(egg beaters)for a lighter version."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 8 cups chicken broth
• 1⁄4 cup carrot, finely chopped
• 1⁄2 cup celery, finely chopped
• 1⁄4 cup onion, finely chopped
• 1⁄2 cup rice
• 2 eggs, well beaten
• 1⁄3 cup fresh lemon juice

directions

1. Bring chicken broth to a boil.
2. Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.
3. Remove from heat. Set aside.
4. In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.
5. Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.
6. DO NOT BOIL soup after adding the eggs.

Reviews

[iris5555]

I love the lemony flavor--so very good

 

[CaliforniaJan]

This is so good, I'm glad I tried it! Made for Family Picks round of ZWT 6 and I'm a Quisine Queen. I love the light lemony taste. It is a nice summer soup.

 

[ElaineAnn]

This is my fave soup in the Greek restaurants around here. Now I am happy to see I can make it easily at home. I followed the recipe exactly and added a grind of fresh pepper to each serving. Thanks for posting Sage. Made for Zwizzle Chicks for ZWT6.

 

[Annacia]

Wow, this is delicious and bright with the lemon juice. I used pre-cooked brown rice and the Eggbeater option to trim the fat and cholesterol. Since the rice was already cooked it was ready in 20 mins. I topped it with a grind of black pepper. Another wonderful recipe Sage. Made for ZWT4.

 

[Kumquat the Cats fr]

I've had this type of soup before, so I knew what to expect and was not at all disappointed. I don't know who loved it more, me or my BF. Couple of things though - I used a very good quality vegetable broth (and I also recommend you use a good quality broth as well), jasmine rice and accidentally put in 2x the lemon juice (I halved the recipe but forgot to halve the lemon juice). I was surprised by the strong lemony taste, then realized what I had done (juice of 2 lemons made 1/3 cup for me). That was fine, since my BF and I both really like sour tasting stuff. I suggest you add lemon juice according to your taste. I also did allow the soup to boil with the egg in it because I hate uncooked eggs. This just meant that the egg coagulated more than expected. This didn't bother me at all and it didn't affect the taste. This is a truly delicious and elegant dish - great for a dinner party! Thanks very much!