Cook. Nourish. Heal. Celebrate.

Avgolemono (Greek Egg Lemon Soup)

Posted by Stephanie Meyer on Jun 18, 2013 at 3:24pm

Greek Egg Lemon SoupYou might not think of making a pot of chicken broth on a warm summer day, but I suggest it anyhow. There are just so many fast, flavorful meals that spin out of one simple stockpot, for several days into the week, that it’s the perfect summer Sunday move. Plop a chicken in a pot, add pleasantly salty water, set it on the burner to simmer, and head out to work in your garden. When you come back in, mosquito-bitten and starving, you’ll have tender chicken, fragrant broth, and several options for what to make for dinner. (Especially if you’re harvesting vegetables from that garden!)

First up: Avgolemono, or Greek Egg Lemon Soup. Magically restorative like its culinary cousins chicken noodle and matzo ball, avgolemono’s chicken comfort feels just right in spring and summer thanks to a generous squirt of lemon. It’s traditional to serve plain – just rice, egg yolk, lemon, sometimes with little pieces of chicken – but I love it studded with quickly sauteed seasonal vegetables. Any combination will do: asparagus, chives, mushrooms, carrots, artichoke hearts, peas, fava beans, green beans, pea shoots, spinach…on and on, changing as the season goes along.Avgolemono (Greek Egg Lemon Soup)It’s a little bit amazing what the addition of a few egg yolks does to a pot of broth – think smooth and creamy, without one drop of cream. Despite its velvety texture, this soup is quite light on calories.

Recipe for Avgolemono (Greek Egg Lemon Soup) at TC Taste/Minnesota Monthly Magazine.

PS See below for a Quick Pasta Primavera – also making use of that lovely broth and chicken!

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