Main CourseSoup

Avgolemono Soup

Name: Avgolemono Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1,000 ml chicken broth; 50 g short grain rice; 3 pcs egg large, separated; 2 pcs lemon juice of; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh dill chopped (optional)

This classic Greek lemon and egg soup is light yet satisfying. It's made with a flavorful chicken broth thickened with a creamy egg-lemon mixture. A perfect comforting dish for any season.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 139 kcal

Gluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 mlchicken broth
50 gshort grain rice
3 pcsegg, large, separated
2 pcslemon, juice of
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 tbspfresh dill, chopped(optional)

Equipment

2 medium bowls · ladle · large pot · whisk

The method

Step by step

1
Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.
About 5 min
2
Add the short grain rice to the boiling broth, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
About 20 min
Cook’s note: Stir occasionally to prevent the rice from sticking to the bottom of the pot.
3
While the rice is cooking, separate the egg yolks and egg whites into two separate medium-sized bowls.
About 2 min
Cook’s note: Ensure no yolk mixes with the whites for best results.
4
In the bowl with the egg whites, whisk them vigorously until they are frothy.
About 2 min
Cook’s note: You can use an electric mixer for quicker frothing.
5
Add the lemon juice to the frothy egg whites and continue whisking until well combined.
About 1 min
6
Whisk the egg yolks into the egg white and lemon mixture until everything is smooth and pale yellow.
About 1 min
7
Once the rice is cooked, slowly temper the egg-lemon mixture by gradually adding about 2-adlefuls of the hot broth into the egg mixture, whisking constantly.
About 3 min
Cook’s note: Adding the hot broth slowly prevents the eggs from scrambling.
8
Remove the pot from the heat and slowly pour the tempered egg-lemon mixture into the hot soup, stirring continuously.
About 1 min
Cook’s note: Do not bring the soup back to a boil after adding the egg mixture, or it will curdle.
9
Season the soup with salt and black pepper to taste.
10
Serve immediately, garnished with fresh dill if desired.

Per serving

Nutrition

70%Score

Calories: 138.8kcal
Protein: 9.1g
Carbs: 16.9g
Fat: 4.9g
Fibre: 1.9g
Sugar: 2.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover avgolemono soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until just warm. Do not boil.