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Greek Egg and Lemon Soup (Avgolemono Soupa)
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Made with just a few simple ingredients, Greek egg and lemon soup is a uniquely flavored, velvety smooth soup that's satisfying enough to make a whole meal.
Course
Soups
Cuisine
Mediterranean
Prep Time
5
mins
Cook Time
20
mins
Total Time
25
mins
Servings
2
dinner servings
Calories
335
Author
Lynne Webb
Ingredients
6
cups
low-sodium chicken broth
1/2
cup
short-grain white rice
3
large eggs
,
separated
Juice of 1-1/2 lemons
,
3 tablespoons - or more to taste
Zest of 1 lemon
Salt and freshly ground black pepper
Fresh dill or parsley for garnish
Instructions
Bring the chicken broth to a boil and add the rice.
Stir for about 2 minutes, then reduce the heat and simmer for 15 to 20 minutes, or until the rice is tender.
While the rice cooks, whisk the egg whites until frothy and beginning to thicken.
Add the yolks and whisk together until light and creamy.
While continuing to whisk, slowly drizzle in about 1/2 cup of the simmering broth, then add the lemon juice.
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 pepper.
Garnish with fresh herbs if desired and serve immediately.
Tips for Making This Recipe
Variation:
If desired, add about 1 cup of shredded, cooked chicken breast.
Nutrition
Calories:
335
kcal
|
Carbohydrates:
41
g
|
Protein:
24
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
279
mg
|
Sodium:
652
mg
|
Fiber:
3
g
|
Sugar:
18
g