Description
Greek Egg and Lemon Soup, or Avgolemono Soupa, is a warm, comforting dish that embodies the vibrant flavors of the Mediterranean. This creamy soup features a delightful blend of chicken broth, tender rice, and zesty lemon juice, creating a refreshing yet satisfying experience perfect for any occasion. Whether you’re enjoying it as a cozy meal on a chilly evening or serving it as an elegant starter at your dinner party, this simple recipe is both quick to prepare and packed with flavor.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1/2 cup medium-grain white rice (Valencia or Arborio)
- 3 large eggs (separated)
- 3 tablespoons fresh-squeezed lemon juice
- Zest of 1 lemon
- Salt and freshly ground black pepper
- Fresh dill or parsley for garnish
Instructions
- In a saucepan, bring chicken broth to a boil.
- Add rice and cook for 15 to 20 minutes until tender, stirring occasionally.
- While the rice cooks, whisk egg whites in a separate bowl until frothy.
- Combine yolks with whipped egg whites and mix until creamy.
- Gradually temper the egg mixture with hot broth while whisking continuously.
- Remove pot from heat and slowly add the egg mixture back into the soup while stirring.
- Stir in lemon zest and season with salt and pepper to taste.
- Serve immediately, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 1g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
Keywords: For added flavor, consider incorporating vegetables like spinach or carrots into the soup. Adjust the amount of lemon juice according to your preference for tartness. To make this dish vegetarian, use vegetable broth instead of chicken broth.