This lemon soup is also known as Avgolemono. You can make it with ingredients you probably have on hand at any point in time. It is refreshing and filling at the same time.
I was very excited after making my first batch of Chicken Bone Broth in the slow cooker, so I was looking for a soup recipe to try out. I found this Greek Lemon Egg Soup on Bon Appetit. The only change I made was to increase the orzo to give it a bit more substance.
Use fresh lemon and you will get a lovely, refreshing yet satisfying broth. Serve it with some rolls or bread and you will have a light meal.
There are not many ingredients or spices in this recipe so use the best quality broth possible to get the best result.
The one thing you need to watch out for is not to cook the egg mixture when you are adding it to the broth. That is why it is important that first you add a couple of tablespoons of the hot broth to the egg mixture and whisk vigorously as you add it. The idea is that a small amount of the hot liquid will not be enough to cook the egg and it will raise the temperature of the egg slowly without cooking it. This is called 'tempering'. The tempered eggs acts as a binding and thickening agent in the soup.
The creaminess of the soup makes it feel substantial enough for a winter meal. You could 'beef it up' (HA!) with some shredded chicken to make it even more substantial. This might be an idea if you are using store bought chicken broth. I honestly didn't miss it since the chicken bone broth was so rich and flavorful.
Having said that...the refreshing lemon-y-ness of it would make it a wonderful spring or Easter type recipe too.
Garnish it with a sprig of dill or parsley.
Wine Recommendation
This would be nice served with a refreshing white wine like a Muscadet Sevre et Maine, a Vinho Verde or a sparkling!
Greek Lemon Egg Soup
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Save Print Pin FacebookIngredients
- 4 cups chicken broth best quality possible
- ½ cup orzo (Substitute cooked rice for gluten-free version)
- 3 eggs
- 3 Tbsps fresh lemon juice
- ½ teaspoon salt
- dill or parsley for garnish
Instructions
- Bring broth to a boil on the stove.
- Add orzo and cook about 7 minutes. Remove broth from heat.
- Whisk eggs and lemon juice together in a bowl.
- Add a couple of tablespoons of broth to the egg mixture whisking briskly so the hot broth does not cook the eggs.
- After you have mixed some of the broth into the egg mix add the egg mix back into the broth whisking briskly and constantly. Return mix to low heat and heat through.
- Serve with herbs for garnish.
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