Easy Avgolemono (Greek egg-lemon soup or sauce)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, easy avgolemono (greek egg-lemon soup or sauce). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Easy Avgolemono (Greek egg-lemon soup or sauce) is something that I have loved my whole life.

In a medium sized bowl, beat the lemon juice, eggs, and pepper. Beat the egg whites until foamy. Add the avgolemono sauce to the dish being cooked. Put the mixture in a small sauce pot with the rest of the broth.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Avgolemono (Greek egg-lemon soup or sauce):
  1. Take 1⁄2 c cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1⁄2 c cooked diced potatoes, or 1⁄2 c cooked shredded chicken, etc
  2. Make ready 1 1⁄2 c hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water)
  3. Get Zest and juice of 3 juicy lemons (~1 c lemon juice)
  4. Get 2 eggs
  5. Prepare 1 tsp cornstarch
  6. Prepare 1 tsp dried herbs, recommend oregano, thyme or marjoram, as available
  7. Take 1⁄4 c fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish)
  8. Get Salt + Pepper
  9. Get Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs

It's made with a savory chicken broth, tart lemons and eggs. This one is made from scratch with homemade chicken broth, shredded chicken and rice, making this a very comforting and filling soup. Avgolemono in Greek means any dish that's thickened using egg and lemon. Whether that's a soup or a sauce that's accompanying a food.

Steps to make Easy Avgolemono (Greek egg-lemon soup or sauce):
  1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1⁄2 c of pasta water at the end.
  2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!
  3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono.
  4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken.
  5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc.

Avgolemono in Greek means any dish that's thickened using egg and lemon. Whether that's a soup or a sauce that's accompanying a food. OTHER TRADITIONAL GREEK EGG & LEMON RECIPES: Greek Lamb Stew In Egg Lemon Sauce (Arnaki Fricase) The avgolemono is ready to join the soup but even then, just in case, add the sauce gradually and stir again. Then remove from heat and serve immediately. When you add the avgolemono sauce in the soup, send loud, passionate kisses to the pot.

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