Avgolemono Soup

Over the summer, I visited New York with my friend, Lily, and her mom, Mary. We stopped for lunch at a great Greek restaurant, and for the life of me, I cannot remember the name. I surprisingly also forget what I ordered, but Mary's meal is burned into my brain. She had the avgolemono, a light, creamy, and lemony soup made with eggs, broth, and rice and simmered until thickened. Months later, I had a sudden and intense craving for that soup, and decided to recreate it, with the help of Bon Appétit. Thankfully it's made with just a few ingredients you probably already have in your fridge and pantry, and it loves to be customized. 


Serves 4

3 eggs

6 tbsp lemon juice

6-8 cups broth (vegetable or chicken work well here)

2/3 cup white rice

fresh ground black pepper

salt


optional:

olive oil

pine nuts

parsley

lemon wedges 

cooked, shredded chicken


Heat the broth to a simmer. In a small bowl, whisk the eggs and the lemon juice until foamy. Separate one cup of broth, and add it to the egg mixture. At first add just a spoonful at a time, then in a slow, steady stream.

IMPORTANT: Make sure you don't stop whisking while you add the broth, or you will end up with scrambled eggs. 


Add the rice to the pot and cook for about 10 minutes, or until tender. Give it a good stir to keep the rice from sticking to the bottom. If you're adding shredded chicken, drop it in now to heat it through. 


Start whisking again, vigorously! and slowly drizzle in the egg mixture. Simmer and stir until it's creamy and slightly thickened. I like it fairly light and thin, so I serve here. If you'd like it thicker, turn off the heat and let it sit for 5-10 minutes. 

Taste and adjust seasoning. Serve in bowls with a drizzle of olive oil and black pepper. I love it with toasted pine nuts, chopped parsley, and an extra squeeze of lemon. 

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