Recipe: Perfect Easy Avgolemono (Greek egg-lemon soup or sauce)

Easy Avgolemono (Greek egg-lemon soup or sauce). My Favourite Greek Recipe Videos Avgolemono soup is a classic Greek soup that is nice and creamy and lemony. It's made with a savory chicken broth, tart lemons and eggs. This one is made from scratch with homemade chicken broth, shredded chicken and rice, making this a very comforting and filling soup.

In a small saucepan, bring broth to a boil. In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy. While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook. You can have Easy Avgolemono (Greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy Avgolemono (Greek egg-lemon soup or sauce)

1. You need 1/2 c of cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc.
2. It's 1 1/2 c of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
3. You need of Zest and juice of 3 juicy lemons (~1 c lemon juice).
4. Prepare 2 of eggs.
5. It's 1 tsp of cornstarch.
6. You need 1 tsp of dried herbs, recommend oregano, thyme or marjoram, as available.
7. Prepare 1/4 c of fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).
8. Prepare of Salt + Pepper.
9. Prepare of Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.

In a medium sized bowl, beat the lemon juice, eggs, and pepper. Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Remove chicken and parsley, discard parsley. Avgolemono in Greek means any dish that's thickened using egg and lemon.

Easy Avgolemono (Greek egg-lemon soup or sauce) instructions

1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end..
2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!.
3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono..
4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken..
5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc..

Whether that's a soup or a sauce that's accompanying a food. OTHER TRADITIONAL GREEK EGG & LEMON RECIPES: Greek Lamb Stew In Egg Lemon Sauce (Arnaki Fricase) To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.