Egg and Lemon Soup (Avgolemomo)

Egg and Lemon Soup (Avgolemomo)

Warning: Invalid argument supplied for foreach() in /home/preferablypureco/public_html/wp-content/plugins/social-share-button/themes/icons-body.php on line 69

Warning: Invalid argument supplied for foreach() in /home/preferablypureco/public_html/wp-content/plugins/social-share-button/themes/icons-body.php on line 246

Written by Fivos

Probably one of the most popular of all soups on the island, as it is usually consumed after Holy Communion, as lent has come to an end. The reason we eat avgolemono as our first meal after over a month of fasting, is to line the stomach and prepare it for the major feast that is to follow on Easter Sunday. Although closely associated with Easter, this scrumptious soup is an all year round favourite. For those who avoid eating white rice, you can substitute it brown rice or quinoa.

This is what our Chef Fivos has to say about this delicious meal.
One of the things I like about this soup is its versatility. You may serve it hot or cold and with or without rice. It can be served hot with rice during the winter months or it can be served cold without the rice (just the broth) in the summer.
This version is lemony but you may adjust it to your taste.
Traditionally, it is made with chicken stock but you may use vegetable broth if you prefer.


Servings: 4

1 liter vegetable broth
½ cup raw rice
2 eggs
Juice of three lemons
Salt and freshly ground pepper to taste

1. Bring the broth to a simmer with the rice. Simmer for 20 minutes or so or until the rice becomes soft. You don’t want the rice to be tough.
2. In a stainless steel bowl, whisk the eggs and the lemon juice. With a ladle, pour half of the simmering broth into the egg mixture and stir for a minute or two to make sure that the eggs are well combined with the broth.
Pro Note:
In a professional kitchen this procedure is called tempering. You want the eggs to have the same temperature as the broth so that they don’t curdle. If you added them immediately to the broth you would have made a soup with curdled eggs.
3. Return the mixture to the pot and heat gently for a couple of minutes without allowing the broth to come to a boil.
4. Season to taste with salt and pepper.
5. Serve warm or cold depending on the season.

Ø If you want to make the soup a bit thicker you may add a teaspoon of corn flour to the egg mixture. It also helps “stabilizing” the tempering procedure, thus avoiding any possible curdling.
Ø You may add chopped dill for flavour upon serving.
Ø You may add a pinch of cinnamon or freshly ground pepper as a garnish before serving.








No Comments Yet!

You can be first to comment this post!

Post Reply