25 minutes
A creamy, lemony soup with the richness of eggs and the freshness of greens, this Greek Avgolemono is both homey and refreshing.
cups
White Rice
cups
Escarole, coarsely-chopped
cups
Large Eggs, at-room-temperature
each
tablespoons
Fresh Dill Leaves, chopped
cups
Lemon Zest, finely-grated
teaspoons
to taste
to taste
1. Prepare the Soup Base
Bring 5 cups of chicken or vegetable stock to a gentle simmer in a medium pot. Add ½ cup of white rice or orzo and cook until tender, about 15 to 20 minutes. Add 4 cups of coarsely chopped escarole, Swiss chard, or spinach in the last 5 minutes of cooking.
2. Temper the Eggs
In a medium bowl, whisk together the 3 large eggs and 2 to 3 tablespoons of fresh lemon juice until well combined. Temper the mixture by slowly drizzling a ladleful of hot stock into the egg mixture, whisking continuously.
3. Thicken the Soup
Slowly pour the tempered egg mixture into the soup, stirring constantly, until the soup thickens slightly.
4. Season and Serve
Stir in ¼ cup of chopped fresh dill leaves, ½ teaspoon of finely grated lemon zest, and season with kosher salt and freshly ground black pepper to taste. Serve warm.
The key to a successful avgolemono lies in the tempering of the eggs. Whisk your eggs and lemon juice together until well combined. Slowly drizzle in about a cup of the hot broth while continuously whisking the eggs. This gradual process will prevent the eggs from scrambling and will ensure a silky finish.
If you have the time, use homemade chicken broth for a more robust flavor profile. It lends a deeper taste than store-bought versions. Simmer a whole chicken or chicken parts with vegetables and aromatics to extract rich flavors.
Lemon juice is the heart of avgolemono. Start with the amount suggested, then taste and adjust. Every lemon differs in acidity, so you may need to tweak based on your preference and the lemons you have.
Ratios matter in avgolemono. If you prefer a thicker soup, consider adding a handful of arborio rice or orzo. Cook it until just al dente before adding the egg-lemon mixture. The starch from the rice or pasta will naturally thicken the soup as it rests.
The greens play an important role in this soup. Consider using a mix of hearty greens like spinach, kale, or Swiss chard to add depth and texture. Be sure to thoroughly wash any gritty greens, and remove tough stems to ensure a smooth, pleasant soup experience.
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