Avgolemono
(Egg and Lemon Soup) Recipe

Origin: Greece Period: Traditional

Ingredients:

1.8l chicken stock or meat stock or fish stock
50g rice, washed or 50g pastina pasta
3 egg yolks or 2 whole eggs
juice of 2 lemons, freshly squezed
2 tbsp finely-chopped parsley or chives to garnish
salt and white pepper, to taste

Avgolemono
(Egg and Lemon Soup) Preparation:

Method:

Add the stock to a pan and season with salt and white pepper before stirring in the rice or pasta. Bring to a boil and simmer until the rice or pasta is tender (between 10 and 25 minutes, depending on what's used). Meanwhile, beat the egg yolks until pale and creamy then add the lemon juice, beating well. Add a ladle of the hot soup to temper the egg mixture and whisk to combine then pour the egg mixture back into the soup, whisking constantly.

Turn the heat down as low as possible and continue cooking, stirring constantly, until the soup thickens (do not allow to boil at this stage or the eggs will curdle). Adjust the seasoning to taste then ladle into warmed soup bowls. Garnish with parsley or chives and serve.

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