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Avgolemono is a delicious Greek soup made with chicken, rice, and egg lemon sauce. It is a traditional dish that has been passed down through generations.
The origins of avgolemono are unclear, but it is thought to date back to ancient Greece. The name avgolemono is derived from the Greek words for egg and lemon. This soup was likely created as a way to use up leftover egg yolks, which were commonly used in baking and cooking at that time.
Avgolemono became a popular dish in the Byzantine Empire, and it spread to other parts of Europe and the Middle East. In the Ottoman Empire, it was known as egg-lemon soup and was often served to sick people as a way to help them recover.
When making avgolemono, it is important to whisk the egg yolks and lemon juice together until the mixture is frothy and well-combined. Then, gradually add the heated stock to the egg mixture, whisking constantly to prevent the eggs from scrambling. Finally, add a knob of butter and season with salt and pepper to taste. To ensure silky smooth consistency, strain the soup through a fine mesh sieve before serving. This classic Greek dish is a delicious and comforting meal perfect for colder months.
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|grain white rice|