Greek lemon soup (avgolemono)
Greek lemon soup, or avgolemono, is a comforting dish that features chicken broth, aromatic lemon, and a creamy egg mixture. This simple yet flavorful soup combines tender rice with a touch of spearmint and parsley for added freshness.
Cook time 20 min
Prep time 5 min
Ingredients:
6 cups chicken gravy1/3 cup white rice
2 eggs
1/4 cup lemon juice
salt & pepper to taste
1 tbsp spearmint
1 tbsp fresh parsley
Avgolemono, a classic Greek lemon soup, is a bright and cozy dish that combines the rich flavor of chicken broth, the tanginess of lemon, and the smooth texture of eggs. This heartwarming soup is perfect for any season and incredibly simple to prepare.
Instructions:
- In a large pot, bring the 6 cups of chicken gravy to a boil over medium-high heat.
2. Cook the Rice:
- Once the gravy is boiling, add the 1/3 cup of white rice.
- Reduce the heat to medium-low and let it simmer until the rice is tender, about 15-20 minutes.
- While the rice is cooking, crack the 2 eggs into a medium bowl and whisk them until they are frothy and well combined.
- Gradually add the 1/4 cup of lemon juice to the eggs, whisking continuously to combine.
- To avoid curdling the eggs, you need to temper them. Slowly add about 1 cup of the hot chicken gravy and rice mixture (a little at a time) to the egg and lemon mixture, whisking constantly. This will gradually bring up the temperature of the eggs.
5. Combine Egg Mixture with Soup:
- Once the egg mixture is tempered, slowly pour it back into the pot with the remaining chicken gravy and rice, stirring constantly.
- Continue to cook the soup over low heat for about 5 minutes, or until it thickens slightly. Do not let it boil.
- Add salt and pepper to taste. Remember to taste the soup first as the chicken gravy may already be seasoned.
- Stir in 1 tbsp of spearmint and 1 tbsp of fresh parsley to the soup for added flavor.
7. Serve:
- Ladle the soup into bowls and garnish with additional fresh parsley if desired.
- Serve immediately while hot. Enjoy your delicious Greek Lemon Soup (Avgolemono)!
By following these straightforward steps, you can create a delicious and authentic Greek avgolemono soup. The harmony of the lemon juice, fresh herbs, and creamy texture will surely delight your taste buds. Enjoy this comforting soup as a starter or a main dish.
Greek lemon soup (avgolemono) FAQ:
Store leftover Greek lemon soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to ensure the eggs do not curdle.
The rice is done when it is tender and has absorbed most of the chicken gravy, typically taking about 15-20 minutes of simmering. Check for a soft texture before combining with the egg mixture.
Yes, you can substitute white rice with long-grain rice or jasmine rice. Keep in mind that cooking times may vary slightly, so check for doneness accordingly.
If the egg mixture curdles, it may be too hot. To avoid this, ensure you temper the eggs gradually with the hot soup. If curdled, you can blend the soup to smooth it out, though the texture will change.
The soup should thicken slightly after combining the egg mixture and cooking on low heat for about 5 minutes. If it remains too thin, you can simmer it a bit longer without boiling.
Cooking Tips:
- Use fresh, high-quality chicken broth or homemade chicken gravy for the best flavor.
- Slowly temper the egg mixture by gradually adding the hot broth to prevent the eggs from curdling.
- Adjust the amount of lemon juice to your taste preference. Start with the suggested amount and add more if you like a stronger citrus flavor.
- Cook the rice until tender before adding it to the soup to ensure it has the right texture.
- Garnish with fresh parsley and spearmint just before serving to retain their vibrant flavors.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 7g
Carbohydrates 33g
Fiber 0.63g
Sugar 1.30g
Fat 11g
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