Lemony Greek soup needs only handful of ingredients
This lively lemon egg soup has been a staple in Greece for centuries. Avgolemono soup is creamy and bursting with citrus flavor.
You might be surprised to learn that this celebrated Greek soup has its roots in Spanish Sephardic history. It made its way from Spain to Greece during the Spanish Inquisition, according to culinary historian Claudia Roden. You can find different versions in Turkey and throughout the Middle East. There is also an avgolemono-style sauce that accompanies chicken or fish.
Recently, I had one of those late-winter colds that spread across our entire household. I was set to make my classic chicken matzo ball soup, but as I was perusing other possibilities, I remembered this easy recipe I developed many years ago and decided to prepare it, adding spring herbs for a fresh finish. Not only was it satisfyingly tasty, but it felt downright healing.
I recommend this soup no matter how you are feeling. The rice and egg yolks add texture, thickening the simple yet satisfying broth. A touch of lemon zest reinforces the citrus zing.
Once you have added the egg yolks, keep the heat on low and do not let the soup boil, or it will curdle. Long-grain rice works best for this soup. Avgolemono soup is also delicious served warm instead of piping hot because the soup thickens as it cools.
Makes: 4 servings
6 cups chicken stock
½ cup long grain white rice
4 egg yolks, lightly beaten
¼ cup lemon juice
1 teaspoon finely chopped lemon zest
Salt and ground white pepper, to taste 2 tablespoons finely chopped spring herbs (dill, tarragon, chives and parsley), for garnish Lemon slice, for garnish
1. In a large saucepan, bring the stock to a boil on medium-high heat. Add the rice and cook, uncovered, for about 15 minutes or until the rice is tender.
2. In a medium bowl, combine the egg yolks with the lemon juice and lemon zest. Mix with a whisk.
3. Slowly add 1 cup of the hot stock to the egg mixture, whisking constantly to avoid curdling. This will temper the eggs.
4. Reduce stock to medium-low heat and slowly add the tempered egg yolk mixture into the stock, stirring for about 3 to 4 minutes or until slightly thickened. Do not boil. Season with salt and pepper and taste for seasoning.
5. Ladle into soup bowls and garnish with chopped herbs and a lemon slice. Serve immediately or as it cools.