Avgolemono and Volcanic Wines of Santorini Greece

Avgolemono is a Greek soup with egg and lemon. It pairs beautifully with the Volcanic Terroir wines of Santorini, Greece, where the wines are made from the bright, tart Assyrtiko grape. We share recipes for two variations of this delicious bright soup!

Avgo lemono the Greek chicken soup with egg and lemon pierc beautifully with the wines from the Greek volcanic island of Santorini the name means egg lemon in Greek but the origins of this dish come before its arrival in these islands it was likely brought by the spartic Jewish

Culture from Spain where it was often made with veru or bitter orange traditionally in Greece the soup is thickened by adding egg whites that have been beaten into a foam when cooking this it is tradition to make a kissing sound as you add the mixture to the warm

Broth to keep the eggs from curdling we made this traditional version with white meat chicken then we tried a variation that used egg yolks blended with lemon juice and cooked rice to thicken the soup in this version we added seasonings to the broth and used dark meat chicken to add depth to the

Soup both versions were delicious it just depends on what you’re craving we use the soup to warm up midwinter by warming our insides and turning our minds to bright warm Santorini as we enjoyed it with the volcanic wines from this island find the recipe in the details at crushed grap chronicles.