Avgolemono – Greek lemon egg soup

Name: Avgolemono – Greek lemon egg soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 litres good chicken stock; 80 g long-grain rice or orzo; 3 eggs, separated; 3 tbsp fresh lemon juice; Cooked chicken breast, shredded (optional); Salt and white pepper; Fresh dill

Prep time

10 min

Cook time

25 min

Servings

Total time

35 min

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Silky and comforting Greek soup with chicken broth, rice and a velvet lemon-egg emulsion. The ultimate Greek comfort food.

Ingredients

1.5 litres good chicken stock
80 g long-grain rice or orzo
3 eggs, separated
3 tbsp fresh lemon juice
Cooked chicken breast, shredded (optional)
Salt and white pepper
Fresh dill

Method

Bring the chicken stock to a simmer. Add the rice and cook for 15 minutes.
Whisk the egg whites to soft peaks. Add the yolks and continue whisking.
Whisk in the lemon juice.
Ladle about 200 ml of hot stock into the egg mixture slowly, whisking constantly (tempering).
Pour the tempered mixture back into the soup pot. Stir gently.
Do NOT boil. Season with salt and white pepper. Serve immediately with dill.

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1
Bring the chicken stock to a simmer. Add the rice and cook for 15 minutes.
2
Whisk the egg whites to soft peaks. Add the yolks and continue whisking.
3
Whisk in the lemon juice.
4
Ladle about 200 ml of hot stock into the egg mixture slowly, whisking constantly (tempering).

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 4 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.