Egg-Lemon Soup (Avgolemono) Recipe

Name: Egg-Lemon Soup (Avgolemono)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts low sodium chicken broth; ½ cup long-grain white rice; 48 inches long strips lemon zest; 4 green cardamom pods, crushed or 2 whole cloves; 2 bay leaves; 1 ½ teaspoons salt; 2 large eggs, at room temperature; 2 large egg yolks, at room temperature; ¼ cup lemon juice; 1 scallion, sliced thin; 3 tablespoons chopped fresh mint leaves (optional)

Servings: persons

2 quarts low sodium chicken broth
½ cup long-grain white rice
48 inches long strips lemon zest
4 green cardamom pods, crushed or 2 whole cloves
2 bay leaves
1 ½ teaspoons salt
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup lemon juice
1 scallion, sliced thin
3 tablespoons chopped fresh mint leaves (optional)

1
Bring broth to boil in a large saucepan over high heat.
2
Add rice, lemon zest, cardamom, bay leaves, and salt.
3
Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.
4
Remove and discard bay leaves, cardamom, and lemon zest.
5
Return broth to a boil over high heat, then reduce heat to low.
6
Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.
7
Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.
8
Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.
9
Do not let the soup simmer or boil.
10
Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.

661

kcal

Calories

Fat

141

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 11 ingredients. The key ingredients include: 2 quarts low sodium chicken broth, ½ cup long-grain white rice, 48 inches long strips lemon zest, 4 green cardamom pods, crushed or 2 whole cloves, and more.

Yes, Egg-Lemon Soup (Avgolemono) 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.

Egg-Lemon Soup (Avgolemono)

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