KATHERINE POLYZO'S AVGOLEMONO
The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it with a cup of orzo instead of the rice, if you like.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 5
Steps:
- Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
- Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
- When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 8 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 3 grams, Sodium 1031 milligrams, Sugar 6 grams
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Mr. Nahal Islam
[email protected]I'm not a big fan of avgolemono soup, but this recipe was pretty good. I would make it again.
Henry Hardy jr
[email protected]This is a great soup for a cold day. It's warm and comforting.
Noah Cilia Vincenti
[email protected]This soup is delicious and easy to make. I especially love the lemon flavor.
Flying Tv
[email protected]I love this soup! It's so lemony and refreshing. I always feel better after eating it.
Jason Domican
[email protected]This is a great recipe for a quick and easy weeknight meal. The soup is flavorful and satisfying. I would definitely recommend it.
ZABI SAB
[email protected]This was my first time making avgolemono soup and it turned out great! I was a bit nervous about the egg-lemon mixture, but it came together perfectly. The soup was flavorful and delicious.
Ryan Parkinson
[email protected]This soup was a bit too lemony for my taste. I think I would use less lemon next time. Otherwise, it was a good soup.
Ronald Tucker
[email protected]I've made this avgolemono soup many times and it's always a hit. It's so flavorful and comforting. I love the combination of the lemon and egg. It's also really easy to make, which is a bonus.
Jawzel Prempeh
[email protected]This is a delicious and easy-to-make soup! I followed the recipe exactly and it turned out perfect. The lemon and egg flavor is really unique and refreshing. I will definitely be making this again.