Taste of Greece: Avgolemono & Mezze
A traditional Greek lemon-egg soup known for its rich, creamy texture and bright, tangy flavor, often featuring rice or orzo and tender chicken. It's a comforting yet invigorating dish.
Ingredients
- 6 cup chicken broth low sodium
- 1/2 cup long grain rice or orzo
- 2 cup cooked chicken shredded (optional)
- 3 large eggs
- 1/4 cup fresh lemon juice about 1-2 lemons
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh dill chopped
Instructions
- In a large pot, bring chicken broth to a boil. Add rice and cook according to package directions until tender, about 15-20 minutes. If using chicken, add shredded cooked chicken during the last 5 minutes of cooking and heat through.
- While the rice cooks, prepare the avgolemono mixture. In a medium bowl, vigorously whisk the eggs until frothy. Gradually add the lemon juice to the eggs while continuing to whisk.
- Slowly ladle about 1-2 cups of the hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling. This step is crucial for a smooth soup.
- Pour the tempered egg-lemon mixture back into the pot with the remaining soup, stirring continuously. Cook over low heat for 2-3 minutes, stirring constantly, until the soup thickens slightly. Do not allow the soup to boil once the egg mixture is added, as this will curdle the eggs.
- Remove from heat. Season with salt and pepper to taste. Taste and add more lemon juice if desired.
- Serve hot, garnished with fresh dill if desired, for an authentic Greek touch.
Notes
Always temper the egg mixture slowly with hot broth to prevent scrambling. Whisk constantly. For a vegetarian version, omit chicken and use vegetable broth. Serve with fresh dill or parsley for added aroma and flavor.