Soupa Avgolemono: A Greek Egg and Lemon Soup

 Avgolemono soup, a cherished Greek classic, combines chicken broth, egg yolks, and lemon juice, creating a delicate and versatile dish. Its name, 'avgolemono,' stems from the Greek words 'avgo' (egg) and 'lemono' (lemon). This comforting soup suits various occasions, from cozy family gatherings to festive celebrations like Christmas and New Year's.

Pronouncing 'avgolemono' may seem challenging, but it's not. Break it down into syllables: 'ahv' like 'av' in 'have,' 'goh' like 'go' in 'goat,' 'LEH' akin to 'le' in 'lemon,' 'moh' akin to 'mo' in 'motor,' and 'noh' akin to 'no' in 'nope.' Altogether, it sounds like 'ahv-goh-LEH-moh-noh.'

Crafting avgolemono soup involves heating chicken broth, then tempering it with beaten egg yolks and lemon juice. Egg yolks contribute a creamy texture, while lemon juice imparts a bright, tangy flavor. Often, starch like rice or orzo pasta thickens the soup, enhancing its comfort factor.

Variations abound, with additions like carrots, celery, or spinach appealing to some, while others prefer the simplicity of chicken, rice, and lemon. This recipe calls for chicken broth, rice, eggs, lemon juice, salt, lemon, and parsley.

A crucial tip when making avgolemono soup: Add hot broth slowly to the mixture, continuously whisking. Rushing this step can result in curdled eggs, so attention to detail is key!

Avgolemono soup can be frozen, although its texture may slightly change when thawed and reheated. Freezing may cause the eggs to make the soup grainy or curdled.

To freeze avgolemono soup, let it cool to room temperature, transfer it to an airtight container, leaving room for expansion, and label it with the date. When ready to enjoy, thaw it in the refrigerator overnight and reheat it gently on the stove, possibly adding liquid if it thickened too much during freezing.

This avgolemono soupa recipe, serving four, requires just 10 minutes of preparation and 20 minutes to cook. A delightful, heartwarming taste of Greek tradition awaits!

Soupa Avgolemono - Ingredients

  • 900 ml of chicken broth
  • 100 g short-grain white rice
  • 3 large eggs, separated
  • 4 tablespoons of lemon 
  • Salt and freshly ground black pepper
  • Fresh parsley for garnish, chopped

Soupa Avgolemono - How to Make

  1. Take a deep saucepan, add the chicken broth, and bring to a boil over medium temperature. Turn down the heat. Add the rice and stir.
  2. Cover the pan and allow the soup to simmer for about 12 to 15 minutes or until the rice becomes tender.
  3. While the rice is cooking, beat the eggs and lemon juice together with a wire whisk. Set aside the avgolemono mixture. 
  4. When the rice is ready, remove the pan from the heat.
  5. Carefully add two cups of hot broth to the avgolemono mixture, a little at a time, whisking constantly. 
  6. Add the egg mixture to the remaining broth and rice and whisk together. 
  7. Add salt and pepper. Taste and add more salt if needed. 
  8.  Serve the soupa avgolemono in soup bowls topped with a sprinkle of chopped fresh parsley. 

Avgolemono soup is a classic Greek dish that can be enjoyed on its own as a light meal or served as a starter course for a larger meal. You can serve this with bread and Greek village salad. Enjoy!