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Greek lemon soup (Avgolemono)
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate soup to a delicious main course with this satisfying and affordable Greek recipe.
Ingredients:
  • 2L (8 cups) chicken style liquid stock
  • 50g (1/4 cup) white long-grain rice
  • 60ml (1/4 cup) fresh lemon juice
  • Salt & freshly ground black pepper
  • 20.00 ml finely chopped fresh mint
  • 20.00 ml finely chopped fresh continental parsley
  • Lemon wedges, to serve
Instructions:
  • In a saucepan, bring stock and rice to a boil over high heat. Cover and cook for 15 minutes until tender.
  • In a heatproof bowl, vigorously whisk together eggs and lemon juice. Slowly pour in a ladleful (about 125ml/1/2 cup) of stock mix, whisking continuously. Repeat with another ladleful of stock mix. Gradually mix in half of the remaining stock, then combine the egg mixture with the rest of the stock. Stir over very low heat for 2-3 minutes until the soup slightly thickens (avoid boiling).
  • Add a pinch of salt and pepper for seasoning. Divide the soup evenly among bowls, garnish with fresh mint and parsley, and serve with lemon wedges.

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