Greek Lemon Soup

Indulge in the flavors of Greece with this delicious and tangy Greek Lemon Soup. Known as Avgolemono, this traditional Greek soup combines the bright and refreshing taste of lemon with the richness of chicken stock and eggs. It’s a comforting and satisfying dish that is perfect for any time of the year.

To prepare this soup, cornflour is dissolved in a portion of the chicken stock, creating a thickening agent. The remaining stock is then added to a saucepan and brought to a boil. Long-grain rice is added and simmered until tender. In a separate bowl, eggs and lemon juice are beaten together, creating a creamy and tangy mixture. The egg mixture is gradually whisked into the stock, creating a velvety texture. The soup is then heated on low, stirring constantly until it thickens.

Greek Lemon Soup is best served immediately, allowing you to savor the vibrant flavors and comforting warmth of this traditional Greek dish.

INGREDIENTS

• 1 tablespoon cornflour
• 1 litre/13⁄4pt chicken stock
• 50g/2oz long-grain rice
• 4 tablespoons freshly squeezed lemon juice
• 3 eggs

PREPARATIONS

1. In a small bowl, stir the cornflour into 225ml/8fl oz of the chicken stock until fully dissolved.
2. Pour the cornflour mixture into a saucepan over medium heat and add the remaining chicken stock.
3. Bring the mixture to a boil.
4. Add the long-grain rice to the saucepan, reduce the heat, and simmer for approximately 20 minutes or until the rice is tender. Remove from heat.
5. In a separate bowl, beat the lemon juice and eggs together.
6. Gradually whisk half of the stock mixture into the egg mixture, adding it a little at a time.
7. Pour the egg mixture into the saucepan with the remaining stock, mixing well.
8. Return the saucepan to low heat and cook, stirring constantly, until the soup is just thickened.

YIELD

This recipe yields a generous portion of Greek Lemon Soup, serving approximately 4 people.

SPECIAL INSTRUCTIONS

• Be sure to whisk the egg mixture gradually into the stock to avoid curdling.
• Adjust the amount of lemon juice according to your taste preferences. Add more or less for a more or less tangy flavor.
• For added flavor and texture, garnish the soup with a sprinkle of chopped fresh herbs such as dill or parsley.

TIPS

• Leftover soup can be refrigerated for a day or two. Gently reheat on the stovetop over low heat, stirring continuously until warmed through.
• Serve the soup as a light and refreshing starter or pair it with a Greek salad and some crusty bread for a more substantial meal.

Greek Lemon Soup, or Avgolemono, is a delightful and tangy dish that captures the essence of Greek cuisine. With its vibrant lemon flavor, velvety texture, and comforting warmth, this soup is a true Mediterranean delight.

By combining cornflour, chicken stock, rice, lemon juice, and eggs, this soup achieves a perfect balance of flavors and textures. The cornflour acts as a thickening agent, while the lemon juice adds a refreshing tang. The eggs create a creamy and velvety texture that coats the rice and adds richness to the soup.

Greek Lemon Soup is best enjoyed immediately, allowing you to experience the vibrant flavors and comforting warmth. Serve it as a light and refreshing starter or as part of a larger Greek-inspired meal.

Feel free to adjust the amount of lemon juice to suit your taste preferences. Add more for an extra zing or reduce it for a milder flavor. You can also experiment with garnishes such as chopped fresh herbs like dill or parsley, adding an extra layer of freshness to the soup.

So, indulge in the flavors of Greece with Greek Lemon Soup. Whether you’re seeking a comforting meal or a taste of the Mediterranean, this soup will transport you to the sun-soaked shores of Greece with every spoonful.