Greek Winter Recipe: Avgolemono Soup
The long days of winter are here, and there’s nothing like a bowl of tasty soup to satisfy your taste buds and soul this season. Avgolemono soup, a traditional Greek recipe that is named after its core ingredients egg (avgo) and lemon juice (lemono), will do just that with its creamy and comforting nature—it pairs perfectly with warm pita and a Greek salad. Check out Food52’s Avgolemono Soup recipe to brighten up the season.
Ingredients – Soup
- 8 cups homemade or store-bought chicken stock, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon white pepper
- 1 ½ cups orzo
- Dash of sugar
Ingredients – Lemon Egg Mixture & Garnish
- 4 eggs (whites and yolks separated), room temperature
- 3 large lemons, juiced
- ¼ cup finely chopped fresh dill
- 4 to 6 paper-thin lemon slices (1 per serving)
To prepare the soup, bring stock to a boil in a large saucepan. Lower heat to a simmer and add salt, pepper and orzo. Cook until al dente, about 8 minutes. Remove from heat. Set aside 2 cups of stock.
To prepare the lemon-egg mixture, beat egg whites in a medium-size bowl until soft peaks form (this can be done using a handheld or stand mixer). Beat in the egg yolks and lemon juice. Pour 2 cups of warm reserved stock slowly into the lemon and egg mixture, whisking continuously until it is all incorporated. Return soup to medium-low heat burner and whisk in lemon-egg mixture. Add the rest of the chicken stock back into the soup and simmer until thickened slightly, about 15-20 minutes.
To serve the soup, ladle into warm bowls and garnish with pepper, chopped dill and sliced lemon.