Avgolemono (Egg and Lemon Soup) is a traditional Greek recipe for a classic chicken stock soup with rice thickened with a blend of egg yolks and lemon juice. The full recipe is presented here and I hope you enjoy this classic Greek version of: Egg and Lemon Soup (Avgolemono).
Soupa Avgolemono or avgolémono (from the Greek: αυγολέμονο or αβγολέμονο) (Egg and Lemon Sauce) is a classic Greek recipe for a chicken stock soup with rice thickened with a blend of egg yolks and lemon juice. This can be served as a soup by itself, but it also used as a flavour base for other soups.
Go to the printable version of the recipe
50g (2 oz) rice, washed or 50g pastina pasta
3 egg yolks or 2 whole eggs
juice of 2 lemons, freshly squeezed
2 tbsp finely-chopped parsley or chives to garnish
salt and ground white pepper, to taste
Turn the heat down as low as possible and continue cooking, stirring constantly, until the soup thickens (do not allow to boil at this stage or the eggs will curdle). Adjust the seasoning to taste then ladle into warmed soup bowls. Garnish with parsley or chives and serve.
This is an essential ingredient in Magiritsa (Greek Easter Lamb Soup).
Soupa Avgolemono or avgolémono (from the Greek: αυγολέμονο or αβγολέμονο) (Egg and Lemon Sauce) is a classic Greek recipe for a chicken stock soup with rice thickened with a blend of egg yolks and lemon juice. This can be served as a soup by itself, but it also used as a flavour base for other soups.
Go to the printable version of the recipe
Avgolemono (Egg and Lemon Soup) Recipe
Ingredients:
1.8l (7 cups) chicken stock, meat stock or fish stock50g (2 oz) rice, washed or 50g pastina pasta
3 egg yolks or 2 whole eggs
juice of 2 lemons, freshly squeezed
2 tbsp finely-chopped parsley or chives to garnish
salt and ground white pepper, to taste
Method:
Add the stock to a pan and season with salt and white pepper before stirring in the rice or pasta. Bring to a boil and simmer until the rice or pasta is tender (between 10 and 25 minutes, depending on what's used). Meanwhile, beat the egg yolks until pale and creamy then add the lemon juice, beating well. Add a ladle of the hot soup to temper the egg mixture and whisk to combine then pour the egg mixture back into the soup, whisking constantly.Turn the heat down as low as possible and continue cooking, stirring constantly, until the soup thickens (do not allow to boil at this stage or the eggs will curdle). Adjust the seasoning to taste then ladle into warmed soup bowls. Garnish with parsley or chives and serve.
This is an essential ingredient in Magiritsa (Greek Easter Lamb Soup).
Printable version of the Recipe
greece, soup, starter, eggs, lemons
Soup
Greece
Avgolemono (Egg and Lemon Soup)
https://fabulousfusionfood.blogspot.com/2019/04/avgolemono-egg-and-lemon-soup-recipe.html
Avgolemono (Egg and Lemon Soup). This is a traditional Greek recipe for a classic soup or sauce made from chicken stock flavoured with lemons and thickened with eggs that is a key ingredient in many Greek soups.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkIwlQxxCu6scOGoJCRNKbq1uO3-S5XDDJqZBH4J5TpkKfVNRmqZW6oKz3WS49SUhbWzrnXqQ6pCqKzrEw5XYXwVZ3axhh-3BUyktnOEDgxPP3sXb8v46zRwUojbodk-Zqh4nIhP_NU8/s1600/avgolemono.png
2019-04-16
Yield: 6–8
Avgolemono (Egg and Lemon Soup)
Avgolemono (Egg and Lemon Soup). This is a traditional Greek recipe for a classic soup or sauce made from chicken stock flavoured with lemons and thickened with eggs that is a key ingredient in many Greek soups.
prep time: 25 mins
cook time: 40 mins
total time: 65 mins
Ingredients:
- 1.8l (7 cups) chicken stock, meat stock or fish stock
- 50g (2 oz) rice, washed or 50g pastina pasta
- 3 egg yolks or 2 whole eggs
- juice of 2 lemons, freshly squeezed.
- 2 tbsp finely-chopped parsley or chives to garnish
- salt and ground white pepper, to taste
Method:
- Add the stock to a pan and season with salt and white pepper before stirring in the rice or pasta. Bring to a boil and simmer until the rice or pasta is tender (between 10 and 25 minutes, depending on what's used). Meanwhile, beat the egg yolks until pale and creamy then add the lemon juice, beating well. Add a ladle of the hot soup to temper the egg mixture and whisk to combine then pour the egg mixture back into the soup, whisking constantly.
- Turn the heat down as low as possible and continue cooking, stirring constantly, until the soup thickens (do not allow to boil at this stage or the eggs will curdle). Adjust the seasoning to taste then ladle into warmed soup bowls. Garnish with parsley or chives and serve.
© Dyfed Lloyd Evans
Comments
Post a Comment