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    You are in: Home / Greek / Avgolemono -- Egg-Lemon Soup (Greece) Recipe
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    Avgolemono -- Egg-Lemon Soup (Greece)

    Avgolemono -- Egg-Lemon Soup (Greece). Photo by breezermom

    1/3 Photos of Avgolemono -- Egg-Lemon Soup (Greece)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Sydney Mike's Note:

    This recipe comes from the 2005 cookbook, The Best Recipes in the World.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
    2. 2
      Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
    3. 3
      Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
    4. 4
      In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
    5. 5
      Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
    6. 6
      Taste & add salt, pepper or lemon juice as necessary, before serving.

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    Ratings & Reviews:

    • on April 30, 2010

      45

      This was very thick and creamy, but I'm afraid that maybe I'm just not fond of lemon in soup. But it did look very nice and I did keep the heat low, so my eggs didn't scramble. I was a little worried that the egg really didn't have a chance to cook....I've had some unpleasant experiences with raw eggs, and didn't want to experience the unpleasantness again! But I resisted the urge to overheat, and my soup remained "unscrambled" and very smooth in texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010

      55

      Delish! I really liked this and it was easy to make and healthy, which is a bonus! I didn't use the tomato and I didn't miss it. I did let it get a little hot and the egg got a little scrambled, but I still loved the flavour. I also halved the recipe. The lemon flavour is awesome! Made for Gimme 5. Thanks Sydney Mike! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      55

      OMG! This is the recipe that makes me so grateful for finding this site! I follow it as written except for the tomatoes, which I didn't use. Because I was going to give some to my 9 month old too ,I left it a little longer on the lowest and it still didn't curdle. So creamy ( i like thick soups).Between me and the little one, half is gone already. My husband is away now,but was drooling over the phone - he loves this soup. Thank you so much and I'll be making this a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Avgolemono -- Egg-Lemon Soup (Greece)

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 131.8
     
    Calories from Fat 24
    18%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 105.7 mg
    35%
    Sodium 93.5 mg
    3%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.3 g
    5%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    vegetable stock

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