Easy Egg lemon soup (Avgolemono)
November 11, 2018
Soupa Avgolemono
Ready for the cold winter months ahead? Why not warm yourself with this quick and easy traditional, well loved hearty Greek soup.
Servings: 4 people
Ingredients
- 1-2 pounds Chicken or Turkey legs
- 1/2 - 1 cups rice depending on how think you want the soup
- 2 tablespoons olive oil
- salt and pepper
- 2-3 eggs separated
- 1-1 1/2 lemons juice only
Instructions
- Boil the meat in a large pot with 6 cups water, the salt and olive oil for 45 min to 1 hour. When tender, remove meat from pot and keep warm.
- Add rice, making sure not to add too much otherwise it will absorb all the broth and you will be left with a thick clump of rice. If that does happen, just add a bit more water until it reaches the consistency you want.
- In the meantime, in a separate bowl beat egg whites until stiff, add yolks and mix until combined. Finally stir in the juice of one to one had a half lemons (without the seeds ;).
- If you are in a hurry, you can skip beating the egg white's separately, though you may have a slightly less thick soup as a result.
- Once the rice is cooked, add a half cup of water to cool down the mixture so it is no longer boiling. This will prevent, when adding the eggs, from cooking and curdling.
- Add a few ladles of the broth to the egg and lemon mixture, (stirring continuously). Once you have added enough and you are sure that the eggs have not curdled, pour the egg mixture back into the pot. Taste to see if it is sufficiently salted. If the mixture gets too thick just add some water.
- Finally, place the meat back into the pot and let simmer for 10 more minutes. Top with pepper before serving. Accompany with Greek feta cheese!
- Alternatively, you can enjoy the soup "as is" and serve the meat separately.
Notes
When we came to the United States, I lived with my Mom, Uncle and Grandma for a few years while I was going to college. During the cold winter months my grandma used to make "soupa avgolemono". This soup can be prepared using all kinds of meat (Chicken, Turkey or beef). My grandma preferred turkey legs which was enough for the 4 of us. We were all very excited when we knew that she was making that soup. Even now Soupa Avgolemono brightens my cold winter weekends! Ā Yanni, November 03, 2013
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Gina
I love to share my passion of Greece and to promote Hellenism all over the world through it's culture, history, cuisine and magnificent destinations.
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