Avgolemono Soup

Photo by Wyscan

I developed a taste for Avgolemono while going to school in Cleveland. There’s a restaurant, which is still there, called The Mad Greek that is my ground zero for Greek food.  This is not their recipe, but tastes very like it.  The simplicity and elegance of Avgolemono (Egg and Lemon) soup should not be overlooked by any palate.

Avgolemono Soup

1 gal turkey/chicken broth, unsalted
1 c uncooked rice
4-6 eggs
Juice of 3-4 lemons

Add the  rice to the boiling broth and  cook on medium to low heat until the rice until it’s tender.

In a medium mixing bowl, beat the eggs with the lemon.

After the rice is cooked, add 3-4 ladlefuls of hot broth one ladleful at a time and VERY SLOWLY, into the egg and lemon mixutre.  DO NOT CURDLE THE EGGS.

Once the egg and lemon mixture is warmed from the broth, add it all at once back into the pot.  Heat for 3-4 minutes.  DO NOT EVER LET THIS BOIL.

Serve topped with oregano, to taste.

Since this is such a light soup, you have lots of flexibility as to the types of sandwiches you might want to serve with it. In addition to oregano, this soup is basic enough to serve as a backdrop for a variety of soup garnishes, including chopped scallions, homemade croutons and more. An affordable source of stock for this recipe is to save the cooking liquid from your next batch of chicken leg quarters.

Editor’s Note: Here are some ideas for vegan sandwiches, for those interested in reducing their overall meat and dairy intake.