Brighten your winter: Enjoy traditional Greek avgolemono soup
The variety of soups is extensive, but sometimes, trying something entirely different is refreshing. A delightful Greek soup, avgolemono, is a reminder of sunny days that can brighten even the gloomiest December afternoon.
When you feel like using broth for another soup, try adding lemon and a few other ingredients. This creates avgolemono, a Greek lemon soup that offers the perfect blend of freshness and warmth.
Greek lemon soup avgolemono
The name of this dish comes from the Greek words "avgo" (eggs) and "lemon," which is certainly no coincidence. Avgolemono is a soup based on broth, usually chicken, thickened with a delicate foam of eggs and lemon juice.
It has a unique, slightly tangy taste that pairs perfectly with the smoothness of the eggs. It's an excellent everyday soup that also suits the days leading up to the holidays, when we anticipate several days of hearty feasting.
This recipe is straightforward, but it requires careful attention. The most crucial step is to gently combine the hot broth with the mixture of eggs and lemon juice, stirring continuously to prevent the eggs from curdling. The broth can be made from scratch or you can use leftover chicken broth from Sunday dinner.
- Ingredients:
- 2 litres of chicken broth,
- 2 lemons,
- 3 eggs,
- 1 tablespoon of water,
- 200 grams of orzo pasta,
- salt and pepper to taste,
- 2 chicken breasts,
- sweet and hot paprika,
- oregano,
- oil for frying,
- coriander.
Preparation method:
- Bring the broth to a boil and add the orzo pasta. Cook over low heat until the pasta is tender.
- In a bowl, beat the eggs and gradually add the lemon juice whilst continuously stirring.
- Add a few tablespoons of hot broth to the egg mixture, mixing well to prevent curdling.
- Pour the mixture into the pot containing the soup and pasta.
- Bring to a gentle boil, but avoid overcooking.
- Remove the pot from the heat and season the soup with salt and pepper.
- Cut the chicken breasts into cubes, and season with salt, pepper, sweet and hot paprika, and oregano.
- Fry the meat in a pan until cooked through.
Serve the soup with chunks of chicken and fresh coriander. For a more intense flavour, add a touch of grated lemon zest to the soup. Enjoy!
