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avgolemono soup (lemon soup)

Squirrelishone avatar
Recipe by
Shirley Murtagh
@Squirrelishone
Winnipeg, MB

This is a soup that I have ordered many times in Greek Restaurants. Friends and my husband all love this soup. Here is a recipe for Avgolemono soup from a Greek cookbook that I bought from "the Greek Market" here in Winnipeg, MB I hope everyone that tries this soup loves it as much as my family,friends and I do. THE RECIPE SAYS TO : FOLLOW DIRECTIONS CLOSELY TO ENSURE PERFECT RESULTS.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For avgolemono soup (lemon soup)

  • 6 cups chicken stock (homemade or bought)
  • 1/3 cup of rice or orzo
  • 3 eggs separated
  • 1/4 tsp salt
  • 1/4 cup lemon juice (freshly squeezed)
  • fresh parsley chopped for garnish
  • freshly ground black pepper

How To Make avgolemono soup (lemon soup)

  • 1
    In a large saucepan, bring chicken stock to a boil.
  • 2
    Add rice or orzo slowly to preserve the boil.
  • 3
    Stir and simmer, covered, for 15 minutes or until rice is tender.
  • 4
    Remove from heat and keep warm.
  • 5
    Separate the eggs and beat the whites with salt until stiff.
  • 6
    Add yolks, one at a time and continue to beat with the mixer on lowest setting until blended.
  • 7
    Slowly add the lemon juice continuing to beat on the lowest setting until thoroughly mixed.
  • 8
    Continuing to beat add 1 cup of hot chicken stock slowly to the egg-lemon mixture.
  • 9
    Pour the egg-lemon mixture into the reserved stock and heat through over low heat
  • 10
    Stir constantly without simmering or boiling for a few minutes or until the soup thickens sufficiently to coat a spoon.
  • 11
    Ladle into soup bowls.
  • 12
    Garnish with chopped parsley and freshly ground pepper.
  • 13
    Serves 6
  • 14
    Enjoy
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