RECIPE: Avgolemono (Greek Lemon Soup)

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I would have taken a picture of my cup of avgolemono, but there are much more sexier pictures on the internet (don’t take that the wrong way?!)

There’s two things you can count on in the Hansen household when the common cold spreads it’s nastiness through the family. One, we’ll all milk it like we’re dying and two, my Yia-yia will fix it with avgolemono soup. What is avgolemono? It’s a fairly simple Greek Lemon Soup. I’m sure it can be made and served as a fancy soup, but it’s very much a comfort food in our family and is the Greek equivalent to Chicken Noodle Soup.

For as long as I can remember whenever there is illness in my family my Yia-yia make her avgolemono for not just that person, but the whole family. There’s something to be said about the healing power of the lemon juice, rice, egg and spices in the soup that makes it perfect. Even if we are not sick the soup is just as enjoyable even as a meal, especially if you add a little chicken to the soup before serving.

Anyways here is the recipe for the avgolemono, enjoy.

Avgolemono (Greek Lemon Soup) – Serves 4

1qt., Chicken or Vegetable Broth 
1/2 c., Long grain rice
2, large eggs
3 Tbsp., Lemon juice (about one lemon)
1 tsp., grated lemon zest
Salt and pepper to taste
2 Tbsp., dill or parsley 

Directions

In large saucepan bring chicken broth to boil. Add rice; cover, reduce and simmer for about 10 minutes until rice is al dente. Do not drain, set aside.

In a bowl, beat eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth from saucepan whisking constantly. Add two more 1/2 cups of broth while constantly whisking.

Pour mixture back into saucepan and reheat stirring with a wooden spoon until eggs cook and the soup thickens. Do not boil, eggs will curdle. Add salt and pepper to taste. Top with fresh dill or parsley. Serve hot.

Add shredded chicken if desired.

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