Greek egg lemon soup

About this recipe: This is a recipe for avgolemono, the classic Greek soup made with egg and lemon. This is an easy version that calls for ready made chicken stock and pre-cooked chicken meat, rather than making your own stock from scratch. Delicious!

Shelley Ross

Ingredients

Serves: 16 

  • 2L chicken stock
  • 125ml fresh lemon juice
  • 1 carrot, grated
  • 1 small onion, chopped
  • 2 sticks celery, chopped
  • 6 tablespoons chicken stock granules
  • 1/4 teaspoon ground white pepper
  • 50g margarine
  • 4 tablespoons plain flour
  • 160g cooked white rice
  • 150g diced, cooked chicken meat
  • 16 slices lemon
  • 8 egg yolks

Method

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large pot, combine the chicken stock, lemon juice, carrots, onions, celery, stock granules and white pepper. Bring to the boil on high, then simmer for 20 minutes.
  2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  3. Meanwhile, beat the egg yolks until light in colour. Gradually add some of the hot soup to the egg yolks in a thin stream, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

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