Posted by: Melanie Mathos | November 28, 2009

Avgolemono Soup

Ok – so this isn’t the “traditional” chicken – lemon – rice soup, but arguably a yummy adaptation. This was always a staple in our house growing up and was often accompanied by a loaf of fresh hot bread. It’s in my top 3 for sure.

So, for the recipe:

Source: My adaptation of Mom’s

Ingredients:

  • 4 Cans vegetable broth
  • 2 Eggs
  • 3 Med. lemons
  • 1 Cup instant brown rice
  • 1 Medium potato
  • 1 Large carrot
  • The heart of the celery bunch – leaves and all

Method:

  • Heat broth in large soup pan
  • Chop one carrot and potato into small pieces and add to pot
  • Dice celery and add to pot
  • Add rice
  • While soup is cooking, combine juice from lemons and three eggs in a large mixing bowl
  • When rice and vegetables are done, remove pan from heat
  • Ladle hot broth from soup pot into mixing bowl as you whisk
  • Continue until there is no broth left
  • Transfer mixing bowl contents slowly back into soup pot as you stir while making pucker sounds with your mouth (an old Greek tradition so the egg doesn’t curdle)
  • Bring the pot back up to a slow simmer stirring constantly until soup achieves desired thickness (1 – 2 minutes)
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Responses

  1. avgolemono with a vegetable medley twist – perfect

    i also love the old greek tradition (i didnt know that one!)


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