International Cuisine > Greek Cuisine > Soups & Stews (Greek) > Avgolemono Soup Recipe

Classic Avgolemono Soup: A Zesty Greek Delight

Experience the vibrant flavors of Greece with this Avgolemono soup recipe. This traditional lemon and egg soup is both comforting and refreshing, perfect for any season. Learn how to make this simple yet elegant soup with step-by-step instructions.

Prep Time
10 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 8 cups Chicken Broth
  • 1/2 cup Long-Grain Rice
  • 3 large Eggs
  • 1/4 cup Fresh Lemon Juice
  • 2 tablespoons Fresh Dill
  • to taste Salt
  • to taste Black Pepper

Cooking the Rice

Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the soup from becoming overly thick. In a large pot, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and tender.

Tempering the Eggs

While the rice is cooking, prepare the Avgolemono mixture. In a medium bowl, whisk the eggs until light and frothy. Gradually add the lemon juice, whisking constantly. This prevents the eggs from curdling later. This is a crucial step.

Combining the Ingredients

Once the rice is cooked, slowly temper the egg mixture with the hot broth. Ladle about one cup of the hot broth into the egg mixture, whisking constantly to warm the eggs gently. Repeat this process with another cup of broth. This gradual warming prevents the eggs from scrambling when added to the pot. Now, slowly pour the tempered egg mixture into the pot with the remaining broth and rice, whisking constantly. Maintain a low heat and do not allow the soup to boil. Simmer for 2-3 minutes, stirring gently, until the soup has thickened slightly. Be careful not to overcook, as this can cause the eggs to curdle.

Serving

Remove the Avgolemono soup from the heat and season with salt and pepper to taste. Ladle into bowls and garnish with fresh chopped dill. Serve immediately and enjoy the flavorful Greek soup.

Nutrition Facts (Estimated per 100g)

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 50-60 kcal
  • Protein: 3-4g
  • Fat: 2-3g
  • Carbohydrates: 4-5g

Other Important Considerations for Nutrition

  • Using low-sodium chicken broth can reduce the sodium content significantly.
  • The egg provides protein and essential nutrients like choline.
  • Lemon juice contributes vitamin C.
  • This soup is relatively low in calories and fat, making it a healthy and light option.

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FAQ

  • Why did my Avgolemono soup curdle?

    The most common reason for curdling is adding the egg mixture to the hot broth too quickly or allowing the soup to boil after the eggs have been added. Tempering the eggs properly and maintaining a low heat are crucial.
  • Can I make Avgolemono soup ahead of time?

    It's best to serve Avgolemono soup immediately after making it. Reheating can cause the eggs to curdle. If you must make it ahead, cool it quickly and gently reheat over low heat, stirring constantly.
  • Can I use a different type of rice?

    Long-grain rice is traditionally used, but you can experiment with other types like Arborio for a creamier texture. Adjust the cooking time accordingly.