Avgolemono Soup

Description

Avgolemono Soup - Authentic recipe from Greece. Ready in 45 min. Try it now!

1. 1

   Bring 1 litre of chicken broth to a boil in a pot. Add 100 g of rice (or orzo pasta) and cook for 12–15 minutes until tender. Reduce the heat (the broth should no longer be at a rolling boil).

   ⏱️ approx. 18 min

   💡 Tip: Avgolemono (egg-lemon soup) is a Greek speciality. The greatest challenge: the egg must not curdle. The key is tempering (gradually equalising the temperature).

2. 2

   Whisk 3 eggs with the juice of 1 lemon until frothy. TEMPER: gradually ladle 2–3 scoops of hot (not boiling!) broth into the egg-lemon mixture, whisking constantly — this equalises the temperature.

   ⏱️ approx. 8 min

   💡 Tip: Tempering is THE critical step: add the hot broth slowly to the egg mixture while stirring constantly. If you were to add the cold egg directly to the hot broth, it would scramble.

3. 3

   Pour the tempered egg-lemon mixture back into the pot, stirring constantly. Heat over LOW heat until the soup thickens slightly (do NOT boil!). Serve immediately with salt, pepper and dill.

   ⏱️ approx. 6 min

   💡 Tip: After adding it back, NEVER bring to a boil — otherwise the egg will still curdle. Just heat gently until creamy. The egg makes the soup velvety and creamy; the lemon gives it a fresh, tangy flavour.