I shared a spanakopita recipe a while ago (if you haven't tried it yet, do it!) and today we're continuing our Mediterranean culinary adventures with a delicious, simple to follow avogolemono soup recipe!
The tart flavor of lemon works wonderfully with the creamy (from eggs) soup base for a fun spin on chicken soup! It's warming, flavorful, features simple ingredients, and makes a great starter or side to a full Greek meal.
Alternately, you can add a little more chicken to the soup and pair it with warm, freshly-baked pita bread for a light meal. Read on for the recipe!
Avogolemono Soup
Serves 4
* 4 c. chicken broth
* 0.25 c. fresh lemon juice
* 0.333 c. shredded carrot
* 0.333 c. chopped onion
* 0.333 c. chopped celery
* 0.125 tsp. ground white pepper
* 2 Tbsp. butter, softened
* 2 Tbsp. all-purpose flour
* 4 egg yolks
* 1/2 c. cooked white rice
* 1/2 c. - 3/4 c. cooked, diced chicken (based on preference)
* 16 quarter-round sliced lemons, to garnish
1) Combine the broth, lemon juice, carrots, onion, celery, and pepper in a large pot. Bring to a boil on high, then turn down and simmer for 20 minutes.
2) Blend the butter and flour in a small bowl. Gradually add the butter mixture to the soup. Simmer for 10 more minutes, stirring frequently.
3) Beat the egg yolks in a small bowl, until light (whisking them well works, too).
4) Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the mixture to the rest of the soup in the pot and heat through.
5) Add the rice and the chicken to the pot. Stir well and heat through (~3 minutes or so).
6) Ladle the soup into four bowls and garnish with the lemon slices.
Enjoy!
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