Avgolemono is a traditional Greek soup that beautifully blends the flavors of egg and lemon to create a dish that is both comforting and refreshing.

The name “avgolemono” translates to “egg-lemon” in Greek, which perfectly encapsulates the essence of this classic recipe.

Often served as a starter or a light meal, this soup is known for its silky texture and tangy flavor, making it a beloved dish in Greek households.

Traditionally, avgolemono is made with chicken or vegetable broth and is often enriched with rice or orzo pasta, giving it substance and heartiness.

The soup is thickened with a mixture of eggs and lemon juice, which is carefully tempered to prevent the eggs from scrambling.

This process creates a luscious, creamy consistency that coats the grains beautifully. It’s a dish that brings comfort, warmth, and a touch of elegance to any dining table.

Whether you’re looking for a light starter for a Mediterranean meal or a comforting bowl to enjoy on a chilly evening, avgolemono is sure to satisfy. Let’s delve into the ingredients and steps to create this delightful Greek soup.

Ingredients

For the Soup:

• 6 cups chicken or vegetable broth
• 1 cup uncooked rice (or orzo pasta)
• 2 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 lemon, zested (optional, for extra flavor)
• Salt and pepper, to taste
• Fresh dill or parsley, chopped (for garnish)

For the Optional Chicken:

• 2 cups cooked chicken, shredded (optional, for a heartier soup)

How to Make Avgolemono

Step 1: Prepare the Broth

In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.

Once boiling, add the uncooked rice (or orzo) and reduce the heat to a simmer. Cook according to package instructions, usually about 15-20 minutes, until the grains are tender.

Step 2: Prepare the Egg-Lemon Mixture 3. While the rice is cooking, separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate bowl. 4. Whisk the egg yolks until they are pale and frothy. Gradually add the lemon juice and lemon zest (if using) while continuing to whisk until well combined.

Step 3: Temper the Eggs 5. To prevent the eggs from scrambling when added to the hot broth, you must temper the egg mixture. Gradually add a ladleful of the hot broth to the egg-lemon mixture while whisking constantly. This will slowly raise the temperature of the eggs. 6. Repeat the process by adding another ladleful of broth until you’ve added about 2 cups of hot broth to the egg mixture. This should take about 3-4 ladles.

Step 4: Combine and Thicken 7. Once the egg mixture is tempered, slowly pour it back into the pot with the remaining broth while continuously stirring. This will help thicken the soup and create a creamy texture. 8. If using cooked chicken, add it to the pot at this stage. Stir to combine and heat through.

Step 5: Adjust and Serve 9. Taste the avgolemono and adjust the seasoning with salt and pepper as needed. 10. Remove the pot from heat. The soup will thicken slightly as it cools. 11. Ladle the avgolemono into bowls and garnish with chopped fresh dill or parsley.

Step 6: Enjoy 12. Serve immediately and enjoy the delightful flavors of this traditional Greek soup!

Chef’s Note

Avgolemono is a versatile dish that can be adjusted to suit your preferences. Feel free to experiment with the herbs you use for garnishing; fresh thyme or mint can also work wonderfully. The balance of lemon in the soup is crucial, as it gives avgolemono its characteristic brightness. If you prefer a more pronounced lemon flavor, feel free to increase the lemon juice to your liking.

Be cautious while tempering the eggs; the key is to add the hot broth gradually while whisking continuously. This prevents the eggs from cooking too quickly and ensures a smooth texture.

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the rice or orzo will continue to absorb broth over time, so you may need to add a bit of water or broth when reheating to restore the desired consistency.

For an elevated presentation, consider serving avgolemono in elegant bowls with a drizzle of olive oil and a sprinkle of fresh herbs on top.

Nutritional Information (Per Serving)

• Calories: 230
• Protein: 9g
• Fat: 9g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 1g
• Sodium: 600mg

Note: Nutritional values may vary based on specific ingredient brands and portion sizes.

Avgolemono is a heartwarming Greek soup that brings a taste of the Mediterranean to your kitchen. Its combination of tender grains, creamy egg-lemon mixture, and fragrant herbs creates a dish that is both comforting and invigorating.

Perfect for gatherings or cozy nights in, this soup is sure to become a beloved staple in your culinary repertoire. Enjoy the delightful taste of Greece with every spoonful!

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Avgolemono is a traditional Greek soup or sauce characterized by its creamy, tangy flavor derived from the combination of eggs, lemon, and broth. The name “avgolemono” translates to “egg-lemon” in Greek, and this dish is a staple in Greek cuisine, often enjoyed as a comforting soup or a sauce to accompany meats and vegetables.

The silky texture and bright flavor profile make avgolemono a unique and delightful addition to any meal. This recipe will guide you through making a classic avgolemono soup, showcasing its fresh ingredients and simple preparation methods, ensuring you capture the essence of this beloved dish.

Ingredients

For the Soup:

• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup orzo pasta (or rice, if preferred)
• 2 large eggs
• 1/4 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest (optional, for extra flavor)
• Salt and pepper (to taste)
• Fresh parsley or dill (for garnish)

For the Chicken (optional):

• 1 cup cooked chicken (shredded or diced, optional)

How to Make

Prepare the Broth:

In a large pot, bring the chicken broth to a gentle boil over medium-high heat. If you’re using store-bought broth, consider adding some additional herbs like bay leaves or thyme for enhanced flavor.

Cook the Orzo:

Once the broth is boiling, add the orzo pasta. Cook according to package instructions, typically around 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking. If using rice, add it earlier and cook until tender.

Prepare the Avgolemono Mixture:

While the pasta is cooking, separate the egg whites and yolks into two different bowls. Beat the egg yolks until they are pale and frothy, then add the lemon juice and lemon zest. Mix well until combined.

Temper the Eggs:

To prevent the eggs from curdling, you need to temper them. Slowly add a ladle of the hot broth to the egg mixture, whisking continuously. This process gradually raises the temperature of the eggs, allowing them to incorporate smoothly into the soup. Repeat this step a couple of times until the egg mixture is warmed.

Combine the Mixtures:

Once the egg mixture is tempered, gradually whisk it back into the pot of broth and orzo, reducing the heat to low. This will create a creamy and luscious texture. Stir continuously for about 2-3 minutes to prevent the eggs from cooking too quickly.

Season and Serve:

If using cooked chicken, stir it into the soup at this point to warm through. Season with salt and pepper to taste. Remove the pot from the heat. Ladle the avgolemono soup into bowls and garnish with fresh parsley or dill before serving.

Chef’s Note

Egg Temperature: Tempering the eggs is crucial for achieving the right consistency. If the eggs are added directly to the hot broth without tempering, they will scramble rather than create a smooth texture.

Adjusting Consistency: If you prefer a thicker soup, reduce the amount of broth or add less orzo. Conversely, if you like it lighter, you can increase the broth quantity. Adjust the lemon juice according to your taste preference; you can always start with less and add more to achieve your desired tanginess.

Make-Ahead Tips: Avgolemono soup is best served fresh, but if you need to prepare it in advance, consider cooking the orzo separately and adding it just before serving. This prevents the pasta from becoming mushy as it absorbs the broth over time.

Variations: This dish can easily be adapted. For a heartier meal, consider adding vegetables like spinach or carrots. If you want a vegetarian version, you can make the soup with vegetable broth and omit the chicken.

Nutritional Information (per serving, approx. 1 cup)

• Calories: 150
• Protein: 6g
• Fat: 4g
• Carbohydrates: 22g
• Fiber: 1g
• Sodium: 500mg (varies based on broth)
• Calcium: 50mg
• Iron: 1mg

Avgolemono is not only delicious but also nutritious. The eggs provide high-quality protein, while the lemon juice adds a dose of vitamin C. The broth contributes essential minerals and can be made healthier by opting for low-sodium varieties. Additionally, the inclusion of orzo or rice offers carbohydrates for energy, making this soup a balanced meal option.

Conclusion

Avgolemono is a beloved Greek dish that embodies the bright and comforting flavors of Mediterranean cuisine. Its creamy texture, zesty flavor, and nutritional benefits make it a versatile addition to your culinary repertoire. Whether enjoyed as a light meal or served as a warm appetizer, this avgolemono recipe is sure to impress.

Gather your ingredients, follow the steps, and enjoy the warmth and satisfaction that comes from making and sharing this classic Greek soup with family and friends. Each spoonful will transport you to the sun-drenched shores of Greece, making every meal a delightful experience!

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