Ingredients for Avgolemono Soup Greek Egg Lemon Soup
- 1 cup milk
- 1/4 cup cornstarch
- 4 large egg yolks
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
- juice of 1 large lemon
- zest of 1/2 lemon
- salt and freshly ground black pepper to taste
- vegetable broth (for vegetarian option)
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How to Make Avgolemono Soup Greek Egg Lemon Soup
- In a small bowl, whisk together 1/4 cup cornstarch and 1 cup milk until smooth. Whisk in 4 large egg yolks until fully incorporated. Set aside.
- In a 4-quart saucepan, bring 6 cups of chicken broth (or vegetable broth for a vegetarian option) to a boil. Add 1 cup of long-grain white rice.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and fluffy. Stir occasionally to prevent sticking.
- Remove the soup from the heat. Slowly drizzle in the milk and egg yolk mixture, whisking constantly to prevent curdling.
- Return the soup to very low heat and cook for 1-2 minutes, or until slightly thickened. Do not boil.
- Remove from heat and stir in 2 tablespoons of butter, 1/4 cup chopped fresh parsley, the juice of 1 large lemon, and the zest of 1/2 a lemon. Season with salt and freshly ground black pepper to taste.
- Serve hot and garnish with extra lemon zest and parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
27g
Carbs
6g
