Avgolemono Recipe | Egg Lemon Soup Recipe

Avgolemono Recipe | Egg Lemon Soup Recipe

Avgolemono or Egg Lemon Soup Recipe is the most popular Greek soup recipe. The name means egg and lemon, the two essential ingredients which create a light, nourishing, energizing soup. Orzo is Greek rice-shapes pasta that is used in the soup but you can use any other small shape pasta also.

 

Ingredients: Avgolemono Recipe | Egg Lemon Soup Recipe

1.75 litres chicken stock

½ cup orzo pasta

3 eggs

1 large lemon juice

Salt and black pepper

Lemon slices, to garnish

 

 

Preparation Method:

Avgolemono Recipe | Egg Lemon Soup Recipe

 

 

 

 

Pour the stock into a large pan and bring to the boil. Add the pasta and cook for 5 minutes.

Beat the eggs until frothy then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock. Return this mixture to the pan, off the heat and stir well.  Season with salt and pepper and serve at once. Garnish with lemon slices.

 

Cook’s Tip: Avgolemono Recipe | Egg Lemon Soup Recipe

 

Do not let the soup boil once the eggs have been added or it will curdle.

 

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