Dish
Avgolemono
Egg and lemon soup
Avgolemono is a soup that is made by cooking chicken in a pot with water, onions, and celery until the chicken is tender. Then, the chicken is removed from the pot and the broth is strained. Rice is added to the broth and cooked until it is tender. Then, a mixture of eggs and lemon juice is added to the soup to give it a creamy and tangy flavor. This soup is a great source of protein and vitamin C from the lemon juice.
Origins and history
Avgolemono is a traditional Greek dish that has been around for centuries. It is believed to have originated in the city of Athens. The dish was originally made with just chicken and rice, but lemon juice and eggs were added later to give it a richer flavor and thicker texture.
Dietary considerations
Gluten-free
Variations
There are many variations of avgolemono, some recipes call for the addition of vegetables like carrots or spinach. Some recipes also call for the use of orzo instead of rice.
Presentation and garnishing
Serve in a bowl with a sprinkle of chopped parsley
Tips & Tricks
To prevent the eggs from curdling, make sure to temper them by slowly adding some of the hot broth to the egg mixture before adding it to the soup.
Side-dishes
Crusty bread, salad
Drink pairings
White wine
Delicious Avgolemono recipes
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