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Avgolemono soup?

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Anyone know how to make this? I live far from a grocery and it's a rainy day--but was delighted to find spinach, eggs, rice, lemons, and good homemade chicken stock in my fridge. Do I have what I need? What's the procedure with the egg?

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  1. I don't have a particular recipe, but I suggest you visit one of the following websites: http://www.foodtv.com/, http://www.epicurious.com/ or http://www.recipesource.com/

    All three of these have huge recipe databases and you can search by ingredient or name of the dish you want to make.

    2 Replies
    1. re: LisaPizza

      Here's my variation, though it's such a basic recipe that almost anything you do to it is a major variation. Let me know how you like it, if you try it.


      Avgolemono Soup

      This does not reheat, so I’ve adapted it for 2-3 servings. It doubles nicely. Don’t be tempted to use canned broth for this: You need a certain thickness that only home-made gelatinous chicken stock can provide. You also need to add the rice to the broth in the same hour you serve the soup. So make your favorite chicken stock, and reduce it by 1/4 to thicken the flavors.

      4 cups home-made chicken stock, reduced to 3 cups
      1/2 cup basmati rice
      2 large eggs
      1/4 cup fresh lemon juice, with perhaps a tablespoon more, if needed
      salt and freshly ground black pepper
      snippets of fresh dill (optional)

      Bring the reduced stock to the boil and add the rice. Reduce to the simmer, cover, and let the rice cook until tender, about 20 minutes. Turn off the heat.

      Whisk the eggs and lemon in a medium glass bowl just to combine. Whisk 2 tablespoons of the hot broth into the mixture, then 2 more. To prevent curdling, stir the mixture into the hot (but not boiling) soup gradually, while stirring constantly.

      Season to taste with salt, black pepper, and perhaps more lemon juice, and serve at once sprinkled with the optional dill.

      Yield: 2 servings

      1. re: Tom Steele

        Thanks! I used your recipe, adding some frozen spinach for added interest and nutrition--it was out of this world. Just the thing for a rainy winter night. Also excellent cold for breakfast this morning! I'll definitely make this as a chilled summer soup.

    2. be sure to only heat till it steams after you add the egg/lemon mixture (i usually just use the yolks); don't let it boil.

      i love this soup. i served it at a party once and the reaction was mixed. some people thought it looked like something sweet and were kind of horrified when they tasted it. it think it's sublime.