Tuesday, December 11, 2012

Greek Lemon and Rice Soup (Avgolemeno)

This is one of my families favorite soups and a quick and easy dinner solution, especially this time of year when there seems to be a lot more busyness going on with shopping, concerts, baking, wrapping, Can you relate?
If we go out for dinner, we prefer going out for Greek food. Usually we order this soup as a first course. I can't recall there being carrots in the soup, but I like to sneak in veggies where ever I can. This is my version of the soup better known as Avgolemeno. If you don't have a homemade broth ready, use a good quality low / no sodium broth, that is a good option. The creaminess comes from the eggs simmered in the broth, adding some protein.
  • 8-10 cups chicken broth
  • 1 small onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, finely diced
  • 1-2 garlic cloves minced
  • 1 cup uncooked rice
  • 6 eggs
  • 1 or 2 lemons, juiced depending on personal taste*
  • parsley and lemon slices for garnish
  1. Bring the chicken broth to a boil, with the added vegetables.
  2. Boil for about 15 minutes until carrots and celery are tender.
  3. Add the rice cook for 15 minutes longer.
  4. Turn the soup to barely a simmer, before adding the eggs.
  5. While the soup is cooking, crack the eggs into a large bowl and add the lemon juice, beat together. Let it sit on the counter to reach room temperature.
  6. Take about 2 cups of the broth and while whisking the eggs vigorously ever so slowly add the broth to the eggs so the eggs won't scramble but have this creamy texture. (if the eggs scramble, no big deal, it all tastes good and then it becomes egg drop soup. Don't sweat it, I don't always accomplish this creaminess texture every time either if I am in a bit of a hurry, really it's OK.)
  7. The eggs cook quickly and as soon as the soup becomes thick take it off the heat and let it rest with the lid on. 
  8. Add the chopped parsley for garnish and color.
*We like things lemony so try using the juice of one lemon first and adjust the seasoning after the eggs have been added and cooked through. Always use fresh lemon juice for the best lemon flavor, you just can't compare the taste to the bottled juice. I also throw in the lemon shells for the last 5 minutes of cooking time and take it out before I add the eggs for more lemon flavor. If you leave the shells in for too long the soup becomes a bit bitter. Or add a bit of the lemon zest to the broth in the end too, that is optional.


10 comments:

  1. Thank you for this recipe. I had this soup recently at a restaurant about an hour away and I've been dreaming of it ever since. I tried to make it one time but my rice was kind of al dente! What kind of rice do you use? Regular white rice???

    Thanks!

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    1. Interesting soup...I must try..thanks Charlotte

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  2. It is really to cold outside to venture out and buy fresh lemons. Do you really think that it would not be good with bottled lemon juice?

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    1. You can use bottled juice, it is fine. It is just my preference to use fresh lemons. It adds a fresh taste which we like but I have used bottled when I didn't have fresh.

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  3. Sounds yummy. I've printed this one off and am going to try it for dinner! So Thanks!!

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  4. This sounds like a delicious soup, I will be trying it!

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  5. I did try this for supper. I used bottled lemon juice but only the half amount. That was lemony enough for us. I also used a sprinkling of greek seasoning. Thanks for the recipe it was very good. My son and husband said so.

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  6. Sounds delicious! But...what is the purpose of putting the egg shells in the soup for a while??? :)

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    1. Not egg shells, lemon shells ;)
      I will make that a little clearer.

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