Greek Egg-Lemon Soup

Greek Egg-Lemon Soup Recipe - Delicious and Flavorful

Region / culture: Greece | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Greek Egg-Lemon Soup, also known as Avgolemono, is a traditional Greek soup that is both comforting and refreshing. The combination of eggs, lemon juice, and rice creates a creamy and tangy broth that is perfect for any time of year.

History

This recipe has been a staple in Greek cuisine for centuries, with its origins dating back to ancient Greece. The combination of eggs and lemon juice was believed to have been introduced by the Greeks as a way to thicken and flavor soups without the use of dairy products.

Ingredients

4 chicken bouillon cubes
4 cups boiling water
2 tbsp raw rice
2 medium eggs, beaten
2 tbsp fresh lemon juice
0.25 tsp mixed herb seasoning
dash of coarsely ground pepper
parsley sprigs

How to prepare

Dissolve the bouillon cubes in boiling water. Slowly add the rice to the boiling water, making sure to not stop the boiling. Cover the pot, reduce the heat to low, and let the rice simmer gently for 15 minutes or until it is tender but still firm.
In a separate bowl, combine the eggs and lemon juice. Slowly pour half of the hot rice mixture into the egg mixture, stirring quickly to prevent curdling. Return this mixture back to the remaining soup in the pot.
Cook the soup over very low heat for 3-4 minutes, stirring constantly, until the mixture is smooth and coats the spoon. Be careful not to let it boil or use high heat as this can cause curdling.
Immediately stir in the herb seasoning.
For those following a low-sodium diet, you can substitute 4 cups of unsalted chicken broth for the bouillon cubes and water.
Each serving of this recipe contains: 0.5 starch exchange, 0.5 medium-fat exchange, 6 g of carbohydrates, 4 g of protein, 3 g of fat, and 69 calories.

Variations

Add cooked chicken or vegetables for a heartier version of the soup.
Use orzo or quinoa instead of rice for a different texture.

Cooking Tips & Tricks

Be sure to slowly add the hot rice mixture to the egg mixture to prevent curdling.

- Stir constantly while cooking the soup over low heat to ensure a smooth consistency.

- Avoid boiling or using high heat to prevent curdling.

- For a low-sodium option, use unsalted chicken broth instead of bouillon cubes.

Serving Suggestions

Serve Greek Egg-Lemon Soup with a side of crusty bread or a Greek salad for a complete meal.

Cooking Techniques

Slowly add the hot rice mixture to the egg mixture to prevent curdling.

- Stir constantly while cooking over low heat to ensure a smooth consistency.

Ingredient Substitutions

Use unsalted chicken broth instead of bouillon cubes for a low-sodium option.

- Substitute orzo or quinoa for rice for a different texture.

Make Ahead Tips

Greek Egg-Lemon Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Greek Egg-Lemon Soup with fresh parsley sprigs for a pop of color and flavor.

Pairing Recommendations

Serve Greek Egg-Lemon Soup with a side of Greek salad and crusty bread for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover Greek Egg-Lemon Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Greek Egg-Lemon Soup contains 69 calories.

Carbohydrates

Each serving of Greek Egg-Lemon Soup contains 6 grams of carbohydrates.

Fats

Each serving of Greek Egg-Lemon Soup contains 3 grams of fat.

Proteins

Each serving of Greek Egg-Lemon Soup contains 4 grams of protein.

Vitamins and minerals

Greek Egg-Lemon Soup is a good source of vitamin C from the lemon juice.

Alergens

This recipe contains eggs.

Summary

Greek Egg-Lemon Soup is a low-calorie, low-carb, and protein-rich dish that is perfect for a light and satisfying meal.

Summary

Greek Egg-Lemon Soup is a classic Greek dish that is both comforting and refreshing. With its creamy and tangy broth, this soup is perfect for any time of year.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Greek Egg-Lemon Soup. It was many years ago, when I was just a young girl living in a small village in Greece. My grandmother, Yia Yia Maria, was a wonderful cook and she taught me everything I know about cooking.

One day, while I was helping Yia Yia Maria in the kitchen, she pulled out a tattered old recipe book that had been passed down through the generations. She carefully turned the pages until she found the recipe for Greek Egg-Lemon Soup. She explained to me that this soup was a traditional Greek dish that was often served at family gatherings and celebrations.

Yia Yia Maria told me that the key to making a delicious Greek Egg-Lemon Soup was to use the freshest ingredients possible. She showed me how to prepare the homemade chicken broth, how to whisk together the eggs and lemon juice, and how to slowly pour the egg mixture into the hot broth while stirring constantly.

As I watched Yia Yia Maria cook, I could see the love and care that she put into every step of the recipe. She told me that cooking was not just about following a set of instructions, but about putting your heart and soul into the food that you were preparing for your loved ones.

After she finished making the soup, Yia Yia Maria ladled it into bowls and garnished it with fresh parsley. She handed me a spoon and told me to taste it. I took a sip and was immediately transported back to my childhood, when my Yia Yia Maria would cook for our family gatherings.

From that day on, I knew that I wanted to learn how to make Greek Egg-Lemon Soup just like my grandmother. I asked her to teach me the recipe and she was more than happy to pass down her knowledge to me.

Over the years, I have made Greek Egg-Lemon Soup countless times for my own family and friends. Each time I make it, I can't help but think of my Yia Yia Maria and the love and care that she put into teaching me how to cook.

To this day, whenever I make Greek Egg-Lemon Soup, I feel a connection to my grandmother and the rich culinary traditions of my Greek heritage. I am grateful for the time that I spent in the kitchen with my Yia Yia Maria, learning how to cook and carry on the traditions that have been passed down through generations.

In the end, I have come to realize that cooking is about more than just following a recipe – it is about creating memories, sharing traditions, and keeping the spirit of loved ones alive through the food that we prepare with love and care. And for that, I am forever grateful to my Yia Yia Maria and the recipe for Greek Egg-Lemon Soup that she passed down to me.