Easter
Cypriot Chicken-Lemon-Egg Soup ("Avgolemono")
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7 Reviews
Transcendancing
July 12, 2014
Wow, this is such a simple and gorgeous recipe. So simple, easy, and quick to make. Ours took longer because we made the stock beforehand (but we find this is always worthwhile and cheaper). We have a housemate who is also very inexperienced with cooking and we think this is also something he (or anyone learning to cook) could make. We found that with just two eggs alone that the soup was a little thin for our taste and that the addition of two extra egg yolks brought the consistency up just enough to make it feel like a creamy soup that was a little thicker, but not actually 'thick'. The burst of green freshness from the peas (we used frozen ones) and the cracked black pepper on serving really just made this dish. We definitely plan to make this again and make it part of our chicken soup rotation.
christina@afroditeskitchen
February 6, 2014
Hi Le Bec Fin! I added another egg yolk tonight, juice of another lemon half and about 1/4 cup more rice. I noticed after it cooled, it thickened up a bit more - so would be good on reheating. The other thing I thought about doing was to add a teaspoon of cornflour to the egg/lemon mix, but I thought it might taste a bit funny in the end so didn't experiment this time. That could work though. I wouldn't add flour to thicken this soup - because there is no stage where you could fry it to "cook" it, so I think cornflour would be your best bet, if you want it thicker than the extra egg/lemon/rice option. Hope that helps?
christina@afroditeskitchen
February 5, 2014
Le Bec Fin - I am planning to make it tomorrow and will let you know how it goes!
christina@afroditeskitchen
February 5, 2014
Thanks Wendy! Yes, it's a recipe which I make a lot when I have frozen chicken broth because it's so straightforward! xx
christina@afroditeskitchen
February 4, 2014
Hiya, let me have a think. I totally understand, because I really love mine on the thicker/richer side than usual. I know sometimes I add one extra egg yolk and juice form an additional 1/2 lemon - to give it more of a punch. The starch from the rice also helps make it a bit thicker, so sometimes I add a bit more too. I am going to have a think. I was going to make it this week, so if it's ok, I can experiment and send you some of my experiment tips?
LeBec F.
February 4, 2014
christina, i know this may not be traditional, but i would really like to make an avgolemeno base/liquid that is thicker and richer than the usual. Have you ever had one like that? Would you think of my adding more egg yolks to achieve this and any thoughts for how many? thx much!
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