My friend Georgia from Cyprus shared this delicious recipe for avgolemoni, or lemon soup. I am not sure if I had ever tried it before at a restaurant, but I had certainly never made it. Although there are no dairy products, the soup is very creamy from the eggs that are mixed in during the cooking process. The ingredients are very simple, and I had all of them already at home. However, I had never put them together in this way. It feels like a meal in one since the rice makes it filling. The only tricky part of the process is whisking in the eggs, and ensuring the texture stays smooth. I definitely recommend putting some of the hot broth into the egg mixture and whisking that together before pouring it all into the pot. Then whisk very quickly. The result is the smooth and creamy soup.
8 c broth from boiled chicken or chicken broth from 2-3 bouillon cubes
8 Tbsp long grain rice
Juice from 1 lemon
salt to taste
First, bring the broth to a boil in a large saucepan. Next, add the rice and cook until it is done.
In a separate bowl, beat the eggs with the lemon juice. Then remove the boiling broth from the heat and let it rest for a couple of minutes. Next add some of the broth to the egg and lemon mixture. Whisk quickly and then add the egg and lemon mixture into the large pot of broth. Stir quickly and constantly until well blended. The soup should start to thicken so cook for a few more minutes as you stir.
Season the soup with salt to taste, then serve warm.
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