Greek Lemon Soup Recipe

This Greek lemon soup known as Avgolemono is a creamy and delicious soup that is easy to make. It is made with chicken broth, eggs and lemon juice which give it a lovely tangy flavor. You can also add chicken or vegetables to make it more hearty.

Ingredients:

• 6 cups of chicken broth
• 1/2 cup of long-grain white rice
• 2 large eggs
• 1/3 cup of freshly squeezed lemon juice
• Salt and black pepper to taste
• Fresh chopped parsley for garnish

Instructions:

1. In a large saucepan, bring the chicken broth to a boil over medium-high heat.
2. Add the rice and reduce the heat to low. Cover the saucepan and allow the rice to simmer for about 18-20 minutes or until it becomes tender and fully cooked.
3. In a mixing bowl, whisk the eggs until frothy and pale-colored.
4. Add the lemon juice, salt, and black pepper to the eggs, and whisk them again until smooth.
5. Add a ladle of hot broth into the egg-lemon mixture and whisk it thoroughly.
6. Add another ladle of broth to the mixture and continue whisking.
7. Pour the egg-lemon mixture into the saucepan with the remaining broth and rice, whisking it vigorously until well combined.
8. Simmer the soup on low heat for 5-7 minutes until it becomes thick and creamy.
9. Season with additional salt and pepper, if desired.
10. Garnish with freshly chopped parsley.

Serving suggestions:

This Greek lemon soup is best served hot or warm and makes a perfect starter for any meal. It can also be served as a main dish by adding vegetables like chicken, carrots, or potatoes.

Enjoy your delicious and tangy Greek lemon soup!