Sunday, 20 January 2019

Avgolemono Soup

I was recently introduced to this Greek soup with an egg-lemon thickened broth. Apparently there are many variations of this recipe served in Mediterranean and Baltic countries. It is easy to make and the soup is comforting on a cold day like today.

Here is a version with chicken as well as a vegetarian option. Each recipe makes about 4-6 servings.

In a large saucepan add

  • a little olive or cooking oil
  • 1 diced onion
  • 1 celery stalk (optional)
  • 1 diced clove of garlic
Cook for about 5 minutes until vegetables are softened.

  • 4 cups chicken broth
  • 1/2 cup white long-grained rice (I used converted rice)
  • a little dried thyme, marjoram, and/or parsley if desired
Simmer for 20 minutes until the rice is cooked. Turn off the element.
In a separate bowl whisk together until thoroughly blended and frothy
  • 2 eggs
  • juice of 2 lemons- approximately 1/3 cup lemon juice (use 1 lemon for a milder flavour)
Put a cup of hot soup in a measuring cup and add to the eggs, a tablespoon at a time, whisking the eggs so they do not curdle. Once the egg-lemon mixture is warmed, add it to the soup, whisking the soup as it is slowly poured in. Add
  • 2 cups of cooked chicken
  • salt and pepper to taste
Do not allow the soup to boil when heating it up for serving. Other vegetables can be added at the start such as a diced carrot, 1/2 cup of peas, and mushrooms. I used enoki mushrooms which added a noodle-like texture that worked well in the soup.

Vegetarian option:

Sauté onions, celery, garlic as described above but add one diced carrot, 1/2 cup of peas and mushrooms. Add 1/2 cup diced firm tofu if desired.

Add 4 cups of vegetable broth. I used 4 teaspoons of Better than Bouillon in 4 cups of water. Add the rice and cook as above. Mix the eggs and lemon as described and finish the soup according the the previous directions.

This recipe is versatile and you can experiment with other add-ons as desired.

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