Best 2 Soupa Avgolemono Recipes
Soupa avgolemono, also known as Greek lemon soup or egg-lemon soup, is a delightful and comforting dish that originated in Greece. It is a classic soup that has been enjoyed for centuries and is often served as a starter or main course. Soupa avgolemono is characterized by its velvety texture, bright lemon flavor, and the addition of eggs and rice, which give it a unique richness and creaminess. This flavorful soup can be enjoyed hot or cold, making it a versatile dish that can be enjoyed year-round.
Check out the recipes below so you can choose the best recipe for yourself!
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
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.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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).
- Serve.
SOUPA AVGOLEMONO
Steps:
- Bring 8 c. stock to boil in a large stock pot. Add orzo and simmer until tender, 20 minutes. Turn off burner. Whip egg whites until medium peaks. Add egg yolks, beating continuously with wire whisk. Add lemon juice, beating until combined. Temper eggs with 2 c. broth - add one cup broth to egg mixture in constant slow stream while continuing to beat with a whisk so you do not curdle the eggs. Add second cup of broth to eggs and then return entire egg mixture back to remaining broth in stock pot. At this point you can add the thin shredded slices of chicken, if using (although classic recipes do not include the chicken meat). To serve, garnish with freshly ground black pepper and thinly sliced lemon. When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice and you've made it perfectly.
Tips:
- Use fresh, high-quality ingredients to ensure the best flavor. Free-range eggs, organic lemon juice, and homemade chicken broth will make all the difference.
- Don't overcook the eggs. The soup should be hot enough to cook the eggs, but not so hot that they curdle. Remove the soup from the heat as soon as the eggs are cooked through.
- Taste the soup and adjust the seasonings as needed. You may want to add more lemon juice, salt, or pepper to taste.
- Serve the soup immediately, garnished with fresh herbs such as dill, parsley, or mint.
Conclusion:
Avgolemono soup is a delicious and easy-to-make soup that is perfect for a light meal or lunch. It is also a great way to use up leftover chicken or vegetables. With its creamy texture and bright, lemony flavor, avgolemono soup is sure to be a hit with your family and friends.
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