Avgolemono Recipe

Time30m

Serves4

Homemade egg lemon soup with rice.

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Ingredients

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1
Boil the Broth
In a large pot, bring the chicken broth to a gentle boil over medium heat.
2
Cook the Vegetables
Add the diced carrots and celery to the boiling broth. Cook for about 10 minutes, or until the vegetables are tender.
3
Combine Ingredients
Stir in the cooked rice, salt, and black pepper. Allow the mixture to simmer for an additional 5 minutes.

4
Whisk the Eggs
In a mixing bowl, whisk the eggs until they are frothy.
5
Combine with Lemon
Gradually add the lemon juice and lemon zest to the whisked eggs, continuing to whisk until well combined.

6
Temper the Eggs
Take a ladle of the hot broth and slowly drizzle it into the egg and lemon mixture while whisking constantly. This will temper the eggs.
7
Combine Mixtures
Once tempered, slowly pour the egg-lemon mixture back into the pot of soup, stirring gently to combine. Be careful not to let the soup boil, or the eggs may curdle.
8
Serve the Soup
Remove from heat and adjust seasoning if necessary. Serve the soup hot, garnished with additional lemon zest if desired.