https://food52.com/recipes/20571-greek-lemon-soup-avgolemono
I’m going to show you how to get thick creamy soup like this without using any dairy and while adding more protein. We’re going to start with a homemade chicken stock. Just going to combine a bunch of aromatics and a whole chicken butchered down. Cook that for 2 to 3 hours. Strain and set the chicken aside. To our stock, you can either add orzo or rice and then cook that until just al dente. Now to thicken, we’re going to add two ingredients, lemon and egg. I love egg. We’re making a Greek lemon chicken soup called a lemono. The name for the soup avalon is a misnomer. It’s actually the name for a technique. It was developed by Safharti Greek Jews. They wanted to thicken soups made with animal protein without using dairy. That way, it could remain kosher. And in kosher cooking, eggs go both ways, baby. They can be used with dairy and meat. So, we’re going to squeeze a bunch of fresh lemon juice. Whisk that together with a bunch of eggs. We’re going to slowly add in some chicken stock. This is going to temper the eggs so they don’t scramble. Ostensibly, what we’re doing is is we’re making like a soup custard. The eggs are going to cook really gently in the broth, thickening the soup while staying liquid and giving the soup that creamy, rich look. We’re going to finish off with some white pepper to retain that creamy white color. And then garnish with cooked chicken and some fresh gill. It sticks to your ribs. Literally, it tastes rich, but you’re not having all that lactose. And honestly, you’re just adding more protein when you think about it. Obviously, this is really well suited for chowters, potato, seafood, but you could honestly apply this to like any of your favorite soups. Even just regular chicken noodle. Just removed the lemon.
8 Comments
Wonderful technique thanks!
That looks sooo good 😋.
AvgoLEmono is the write pronunciation! Great work! Nice soup! You can do this technique also with corn flour for 100% success!
There’s a joke to be made about bisexual eggs but I’m above that. Great video!
Just seen the Steveats video on this!
I remember this soup from my childhood, and I looooved it. Thanks for the reminder! Seems super easy to make veg as well.
Avgolemono is a copycat of a Spanish sauce called agristada. Also, the technique of using eggs to thicken soups goes back thousands of years.
My mother in law used to make something she called white stew. It was a meatball soup that I swore was like Greek lemon soup. She was Jewish but from Lithuania.
I am going to try to recreated it now!!!!