Winter recipe spotlight: Avgolemono soup
Warm up with a bowl of this classic Greek soup.
The name of this traditional soup comes from the Greek words for egg (avgó) and lemon (lemóni). Avgolemono soup is a rich and hearty soup that’s perfect for these cold winter days at home. Try Food52’s avgolemono soup recipe for a comforting start to any meal.
- 8 cups chicken stock
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 ½ cups orzo
- Dash of sugar
Ingredients (lemon egg mixture & garnish)
- 4 eggs (whites and yolks separated), room temperature
- Juice of 3 large lemons
- 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 warm 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 and whisk in lemon-egg mixture. Simmer until thickened slightly, about 15-20 minutes (do not bring to a full boil).
To serve the soup, ladle into warm bowls and garnish with pepper, chopped dill and sliced lemon.
Recipe courtesy of Food52. Image by Mark Weinberg.