Avgolemono Soup

Avgolemono Soup: A Classic Greek Comfort

Avgolemono soup, a delightful staple of Greek cuisine, blends the comforting flavors of chicken broth, rice, and a creamy egg-lemon sauce. This dish is not only a favorite in Greek households but also a symbol of warmth and hospitality.

Key Ingredients

1. Chicken Broth

The foundation of avgolemono is a rich and flavorful chicken broth. Homemade broth is preferred for its depth of flavor, but store-bought options can also be used. The broth is typically prepared by simmering chicken with aromatic vegetables like onions, carrots, and celery.

2. Rice

Short-grain rice, such as Arborio or jasmine, is commonly used in avgolemono. The rice absorbs the flavorful broth and adds a satisfying texture to the soup.

3. Eggs

The eggs in avgolemono serve to thicken the soup and create a creamy texture. They are combined with lemon juice to create the signature avgolemono sauce.

4. Lemon Juice

Fresh lemon juice is essential for giving avgolemono its distinctive tangy flavor. It brightens the dish and balances the richness of the broth and eggs.

5. Herbs

Fresh herbs, such as dill or parsley, are often added for garnish, enhancing the flavor and freshness of the soup.

Preparation Method

Step 1: Prepare the Broth

Start by making the chicken broth. Place a whole chicken or chicken parts in a large pot with water, onions, carrots, celery, and a pinch of salt. Simmer for about an hour until the chicken is cooked through. Remove the chicken, strain the broth, and set aside.

Step 2: Cook the Rice

In the strained broth, add short-grain rice and simmer until the rice is tender, usually about 15-20 minutes.

Step 3: Make the Avgolemono Sauce

In a bowl, whisk together eggs and fresh lemon juice. To temper the eggs and avoid curdling, gradually add a ladle of hot broth to the egg mixture while whisking continuously.

Step 4: Combine and Serve

Once the rice is cooked, Slowly stir the tempered egg-lemon mixture into the pot of broth and rice, mixing gently until well combined. Serve hot, garnished with fresh herbs.

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