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Nutrition Facts
Serving Size 1 (279g) Recipe makes 10 servings The following items or measurements are not included below: 1 lemons, rind of
Calories 213
Calories from Fat 100		(47%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 336mg		14%
Potassium 312mg		8%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 0.2g	0%
	Sugars 3.4g
Protein 8.7g		17%
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Avgolemono Soup (Greek Egg-Lemon Soup)

Recipe #7602 | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Julesong
Mar 13, 2000

A classic and flavorful soup, originating in Greece.

SERVES 10 (change servings and units)

Ingredients

2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
chopped parsley
1/2 cup fresh lemon juice (or more to taste)
1 lemon, rind of, grated
salt and pepper

Directions

1
Stir the milk and cornstarch together and beat in the egg yolks.
2
Set aside.
3
Bring the stock to boil in a 4 quart soup pot and add the rice.
4
Cook, covered, until the rice is puffy and tender, about 25 min.
5
Remove the soup from heat, add milk and egg mixture, stirring carefully.
6
Continue to cook for a moment until all thickens.
7
Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
8
Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
9
(An adopted recipe.)

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Course > Soups
Preparation > Time to Make > < 15 mins

Featured Reviews for This Recipe

From: Chef #1098302

On Jul 17, 2009

i did not try this, but just a suggestion that i like. The greek deli by my house makes the best avgolemono soup i've had. They put chunks of chicken in it along with chopped celery and use orzo rather than rice. The orzo is delicious in this.

0 people found this review helpful

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From: Chef #1249904

On Apr 25, 2009

I tired this a couple of weeks ago using the juice from a baked chicken, stuffed with preserved lemons, so the stock was much richer to start with and it came out perfectly. This time I used boxed chicken broth and it wasn't quite as flavorful, but still very good. I added powdered chicken broth. I also added more rice and lemon juice, as I like the tang of the lemon to be stronger. I also added chopped chicken. It is very good.

0 people found this review helpful

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From: KJMT42

On Aug 5, 2002

I was pleased to see the other comments on this soup. My husband and I had just experienced a wonderfully balanced Avgolemono Soup at a local Greek restaurant. The next day I cooked up this version for my family and found the lemon to be more dominant than the soup we had just enjoyed. We all agreed that the lemon juice should be reduced. Interestingly enough, I first saw this recipe prepared on local television. Then, after doing a rigorous search on the web, I found that most sites offered this identical recipe. I did find a couple of variations– one omitted milk, cornstarch and butter; another added freshly ground nutmeg and broken pieces of spaghetti. kj

8 people found this review helpful

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From: gapeach2323

On Jul 7, 2005

Absolutely wonderful recipe! I agree it might be considered to "lemony" by some, but it was great for me. I love the consistency of this soup with the milk and cornstarch. Next time I will add some carrots, dill, and celery like my local restraunt does!

6 people found this review helpful

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