Herbed Avgolemono (Lemon-Egg Soup)
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 591.47 ml chicken stock or 591.47 ml vegetable stock
- 14.79 ml lemon rind, finely grated
- 1 fresh thyme sprig
- 1 fresh parsley sprig
- 2 eggs
- 29.58 ml lemon juice
- salt and pepper (optional, and to taste)
directions
- Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes.
- Beat 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.
- Add 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.
- When soup is hot pour through a mesh strainer into two bowls and serve immediately.
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RECIPE SUBMITTED BY
SarahCKS
Pittsburgh, Pennsylvania
I'm a professional dancer and dance teacher, specializing in American style ballroom and Latin dancing. My main hobbies include writing, sewing and, of course, cooking. I've been a hobby chef since high school, and love to prepare soup-to-nuts meals for my friends and family whenever time permits. I don't shy away from challenging recipes, but I'm always looking for ways to make any recipe quicker and easier. For all my latest recipes and culinary adventures, check out my blog at arwz.com/ssblog