Thursday, April 16, 2015

Awesome Egg and Lemon Soup- Soupa Avgolemono- Greek Food Recipes


Subtle egg and lemon soup is probably the number-one soup in Greece. The tart lemony taste of this chicken stock-based soup thickened with eggs simultaneously stimulates your appetite and satisfies. It can be served hot or cold, as an appetizer and as a main dish. I can truly assure you it's difficult to pass up a second helping.


Avgolemono or egg-lemon soup/sauce is a traditional Greek soup, a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken.

As a soup, it usually starts with chicken broth, though other meat, fish, or vegetable broths are also be used. Typically, rice, pastina, orzo, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth.

The soup is usually made with whole eggs; sometimes with just egg yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice. The starch of the rice or pasta contributes to stabilizing the emulsion.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4 Bowl or 6 Cup Servings


6 cups water
1/2 cup chicken base
1 cup uncooked long-grain rice, washed
3 eggs, separated, at room temperature
1/4 cup fresh lemon juice
2 tablespoons cornstarch
Lemon wedges


1) Bring the water and chicken base to a boil; stir to blend.

2) Add rice. Bring to a boil again, reduce heat, cover, and simmer for 15 minutes.* Remove from heat.

3) Measure out 3 cups of the stock from the rice mixture into a small saucepan. Keep warm over low heat.

4) In a large mixing bowl, beat the egg whites with an electric beater until white and frothy, like a soft meringue. Add the yolks, lemon juice, and cornstarch; continue beating until cornstarch dissolves.

5) Gradually add the 3 cups of stock while continuing to beat the egg mixture. Beat for a few more minutes. Stir egg mixture into hot rice soup, blending thoroughly. If a thicker consistency is desired, add 1-1/2 teaspoons cornstarch; stir and heat 1 minute.

6) Serve hot with lemon wedges. If you prefer you can serve it cold.

Quick Cooking Tips:

*For a creamy variation, add 1/2 c. heavy cream after step 2 before removing from heat.

Be careful to add the hot broth slowly to the eggs, beating all the while. The extra effort will be well worth it.

Do you like eggs. Try another tasty egg recipe, Get it here, How to Make Sweet Golden Egg Threads- Fios de Ovos Recipe- (Portuguese)- Foi Thong (Thai)

Calorie Count for the Awesome Egg and Lemon Soup

1 Serving equal to 12 ounces


Total Fat
35 g
Saturated Fat
2 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Trans Fat
0 g
84 mg
Vitamin A
745 mg
495 mg
Total Carbohydrate
60 g
Dietary Fiber
4 g
0 g
51 g
Vitamin C
- Calorie count depends on recipe and who's cooking. This calorie count is for the typical Greek recipe.

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Are you into Soup Diet? Try this recipe, Healthy Leek Soup Recipe- Game of Thrones Food Recipes. You can bookmark or print it so that can come back to it later.

Watch Egg Lemon Soup- Cooking Tutorial Video


Ladies Philoptochos Society. 2007. Popular Greek Recipes. Wimmer Cookbooks. ISBN-10: 0978910907

Recipe Club of St. Paul's Church. 1991. The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral. William Morrow Cookbooks. ISBN-13: 978-0060921293

Sweeney, Julianna. 2015. Mediterranean Diet: 365 Days of Easy, Delicious, and Healthy Mediterranean Diet Recipes (Mediterranean Diet Cookbook, Mediterranean Diet for Weight Loss). Amazon Digital Services, Inc. ASIN: B00UZSTV7A

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