Avgolemono -- Egg-Lemon Soup (Greece) Recipe

Name: Avgolemono -- Egg-Lemon Soup (Greece)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1/2 cup long-grain rice (or orzo); 1 carrot, thinly sliced; 1 celery rib, minced; 1 dash salt, to taste; 1 dash pepper, to taste; 1 cup tomatoes, seeded, chopped (optional); 2 eggs; 1 teaspoon lemon zest, minced; 3 tablespoons fresh lemon juice (more or less)

Servings: persons

5 cups vegetable stock
1/2 cup long-grain rice (or orzo)
1 carrot, thinly sliced
1 celery rib, minced
1 dash salt, to taste
1 dash pepper, to taste
1 cup tomatoes, seeded, chopped (optional)
2 eggs
1 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice (more or less)

1
Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
2
Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
3
Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
4
In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
5
Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
6
Taste & add salt, pepper or lemon juice as necessary, before serving.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups vegetable stock, 1/2 cup long-grain rice (or orzo), 1 carrot, thinly sliced, 1 celery rib, minced, and more.

Yes, Avgolemono -- Egg-Lemon Soup (Greece) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avgolemono -- Egg-Lemon Soup (Greece)

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