Made with just a few simple ingredients, this is a uniquely flavored, velvety-textured soup that is satisfying enough to be a main dish. Try it with a Greek salad on the side for a healthy, light dinner.
Greek Egg-Lemon Soup (Avgolemono Soupa)
Greek Egg and Lemon Soup makes a nice first course, but is satisfying enough for a light dinner served with a Greek salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings as a first course or 2 to 3 servings for dinner
- 5 cups low-sodium chicken broth
- 1/3 cup short grain white rice
- 3 eggs, separated
- Juice of 1-1/2 lemons
- Zest of 1/2 lemon
- Salt and ground white pepper
- Bring the chicken broth to a boil and add the rice. Stir for about 2 minutes, then reduce the heat and simmer for about 15 to 20 minutes, or until the rice is tender.
- In a bowl, beat the egg whites until frothy and beginning to stiffen. Add the yolks and beat until light and creamy. Slowly add in the lemon juice and about 1/2 cup of the simmering broth. Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute. Stir in the lemon zest and season to taste with salt and white pepper. Serve immediately.
If desired, add about 1 cup of cooked chicken breast meat, shredded.
For a simple Greek salad, toss together lettuce, cucumber, tomato, red onion, Kalamata olives, and cubed or crumbled Feta cheese. To make about 1/2 cup of dressing, whisk together 1 small clove of garlic, crushed, 1 tablespoon red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 teaspoon Dijon-style mustard, 1/4 teaspoon (or more) dried oregano, and salt and pepper to taste.