Easter
Greek Lemon Soup —Avgolemono
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41 Reviews
Lisa
December 14, 2020
I frequently went to Greek Town in Chicago for delicious Greek food. This recipe comes the closest to my memory of soup in Greek Town. Better yet, it doesn't necessarily require homemade stock. One slight change....I wouldn't leave it on a low heat for 20 min at the end. It doesn't curdle but it loses some of it's smooth look. Delicious!
EdgedInBlue
October 8, 2020
I love this soup. I use left-over rice instead of orzo and often serve it chilled with dollop of lemon juice mixed into creme fraiche.
Katie B.
March 23, 2020
Sorry, might be a silly questions, but in step 2, what does simmer for 2-0 minutes mean? did the author intend to write 20? or 2?
LaVonne M.
March 23, 2020
At this point the rice is cooked and the soup has been tempered. Simmer just to keep it warm but don't ever let it boil.
lori
November 11, 2019
I'm guessing rice would work just fine? Being g.f., wheat isn't an option for me.
Connie B.
November 10, 2019
I have quite a bit of leftover soup....assume it wouldn't freeze well and still be good at a later time?
LaVonne M.
November 10, 2019
I wouldn't freeze it for later. It'll keep in the refrigerator for more than a week.
Bethany S.
August 15, 2018
This ended up being a little tinny/metallic tasting. What could I have done wrong with the eggs -anyone know?
Jennifer N.
February 22, 2019
A little late on this, but did you use tools/pans that were non-reactive? The lemon can take on a metallic taste if they are cooked/whisked with reactive materials.
Nancy M.
August 3, 2018
My Greek relatives use a blender to prepare the lemon/egg emulsion. Start with the whites and then the other ingredients in the order given. When adding the hot broth, keep the blender running continuously while you drizzle the stock in.
Nanny L.
December 31, 2016
This is by far one of my all time favorite soups. It gives you the richness of cream without any dairy! I have always devieated a bit by adding shredded chicken breast and some sort of greens (spinach, or arugula) at the bottom of each bowl, just to make it a complete meal!
Eleanor
November 13, 2019
Your suggestions sounds great making it a little more filling & I love spinach and arugula; even without the chicken!!!
jencordes
February 19, 2016
I see how that can be confusing. It's the same reserved 2 cups of stock once the eggs and lemon are added. Not sure why it was worded that way. So, egg whites are whipped first (makes soup thicker and velvety), then egg yolks and lemon, then the 2 cups of stock are added. Then it all goes back in the soup pot (the one with stock and orzo). Good luck! It's great! I do add a bit more lemon though!!
tastysweet
August 4, 2018
Thank you for explaining this. I must have read this four times and still was confused. Wish they would rewrite it.
tastysweet
February 19, 2016
I too was a little confused with recipe. If the reserved 2 cups,of warm stack that was saved goes into the egg mixture and then added to the soup with the orzo, what other stock are we talking about where you say add the chicken stock back to the soup. What am I missing? Read three times. Please help,me out so I can make this. I really love this kind of soup. Though I have had chicken in it many times.
jencordes
January 1, 2015
Egg white answer:
2. Beat egg whites till soft peaks form. BEAT IN egg yolks and lemon.
Duh!
2. Beat egg whites till soft peaks form. BEAT IN egg yolks and lemon.
Duh!
jlo3
April 3, 2014
Hi Christine,
Thanks for the post.
Avgolemono is one of those recipes that is easiest to follow and understand when you've seen a demo in action. Easy for us who have grown up with it to understand exactly what you're talking about. Well done on your explanation of a technique that would ideally benefit from step by step images or even better, a video.
I must say I prefer the delicateness of rice over orzo for this soup but if people prefer orzo, I don't think anyone we need to be avgo'lemono snobs about it.
It's correct that the soup isn't quite as light in texture the next day but I actually love the flavour, even if it's a tad thicker-I compensate for this by using less rice in the first place.
Extra 1/2 lemons on the side allow each diner to squeeze in additional juice to taste, yum!
Cheers,
Thanks for the post.
Avgolemono is one of those recipes that is easiest to follow and understand when you've seen a demo in action. Easy for us who have grown up with it to understand exactly what you're talking about. Well done on your explanation of a technique that would ideally benefit from step by step images or even better, a video.
I must say I prefer the delicateness of rice over orzo for this soup but if people prefer orzo, I don't think anyone we need to be avgo'lemono snobs about it.
It's correct that the soup isn't quite as light in texture the next day but I actually love the flavour, even if it's a tad thicker-I compensate for this by using less rice in the first place.
Extra 1/2 lemons on the side allow each diner to squeeze in additional juice to taste, yum!
Cheers,
Piubellamiu
January 26, 2014
Hi, I get also problem with this riecipe..., where go eggwhite?
The autror forgot to write it, and Im affraid my soup was not well done. Christine Please clarify this for me. Thank you
The autror forgot to write it, and Im affraid my soup was not well done. Christine Please clarify this for me. Thank you
Eleanor B.
January 16, 2014
I don't see any problem with the the directions in the lemon egg mixture. It's very plain-follow directions for eggs & add to 2cups reserved chicken stock(which should be lukewarm)than slowly stirring into the soup & simmer on low heat til thickened slightly. Serve as in 3rd step!!
Joyce
January 8, 2014
Orzo is pasta, not rice. I wouldn't put it in anyway, just my preference. I never met a recipe I couldn't modify!
LaVonne M.
November 6, 2013
This is not authentic Greek egg and lemon soup. For one thing, the authentic version uses rice. Also, there is no dill added.
Kathy S.
October 29, 2013
I am also very confused. 8cups stock, divided - How?
Pour 2 cups reserved hot stock into egg mix. Add stock back into soup? Which stock? you mean the stock with the orzo? Please clarify steps…. I have read it 5 times and still can make no sense of it.
Pour 2 cups reserved hot stock into egg mix. Add stock back into soup? Which stock? you mean the stock with the orzo? Please clarify steps…. I have read it 5 times and still can make no sense of it.
CMR
October 29, 2013
I've made this soup a few times since I posted. I heat all 8 cups of the stock first, add the orzo, then take 2 cups of the stock from the pot, add it to the egg/lemon mixture, then add that back into the pot. I've had no problems doing it this way. Super yummy soup!
Ashley
November 22, 2013
The directions are confusing. You set aside 2 cups from step one, then you add those two cups into the lemon mixture. You're two cups of reserve stock are now used. After the soup is on the heat again with the lemon mixture (which has the 2 cups of stock set aside) you're supposed to add the chicken stock back into the soup. The last step is either redundant or a typo. Please clarify
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