This is a very light and comforting soup. Great for sipping on winter days. I recommend using fresh, whole herbs because it really does wonders for the flavor, and they are easy to strain out at the end. The trickiest part is heating the soup without letting it boil after adding the egg. My recommendation is to keep a mesh strainer on hand so that you can remove any egg solids that do develop from the final product.
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Units: US | Metric
- 1Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes.
- 2Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
- 3Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
- 4When soup is hot pour through a mesh strainer into two bowls and serve immediately.
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Nutritional Facts for Herbed Avgolemono (Lemon-Egg Soup)
Serving Size: 1 (368 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 2.5 g
- Cholesterol 220.5 mg
- Sodium 499.6 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 0.3 g
- Sugars 5.6 g
- Protein 13.9 g
The following items or measurements are not included:
fresh thyme sprigs