Avgolemono - Egg Lemon Soup
Avgolemono has a lovely lemon flavour and the eggs make it creamy and smooth. It's quite filling, so ideal as a main meal - more so if you add cooked, shredded chicken. It can also be eaten as a starter, which we often do at the Greek Orthodox Easter.
Servings 4
Calories 273kcal
Equipment
Ingredients
- 1500 ml / 6½ cups ready-made chicken stock/broth
- 100 g / ½ cups basmati rice
- 4 eggs
- 2 medium lemons juiced
- salt
- ground cinnamon to serve optional
Instructions
- Bring the chicken stock to boil in a saucepan and then add the unwashed rice. Cook for 10 minutes until the rice is tender.
- Meanwhile, whisk together the eggs and lemon juice in a jug.
- Remove the saucepan from the heat and leave to cool for a few minutes.
- Whisking the eggs and lemon mixture, start adding the hot stock to it a ladle at a time to bring the eggs up to temperature.
- Continue whisking and adding stock so that the eggs do not set.
- After adding most of the stock, pour the egg, lemon, and stock mixture back into the saucepan and season with salt.
- Serve immediately in warmed soup bowls with a sprinkling of cinnamon
Video
Nutrition
Serving: 1 | Calories: 273kcal | Carbohydrates: 26g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 200mg | Sodium: 861mg | Fiber: 2g | Sugar: 8g