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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat. Do not let it boil.
- 2
Whisk the Eggs
In a mixing bowl, crack 3 eggs and whisk them together until fully blended and slightly frothy.
- 3
Add Lemon Juice
Gradually whisk in 1 cup of freshly squeezed lemon juice into the eggs until well combined.
- 4
Mix Cornstarch
In a small bowl, mix 2 tablespoons of cornstarch with a little bit of the warm chicken broth to create a slurry. This will help thicken the avgolemono without clumping.
Combining Ingredients
- 5
Temper the Egg Mixture
Slowly add a ladle of the warm chicken broth into the egg and lemon mixture while whisking continuously. This step is crucial to prevent the eggs from cooking too quickly.
- 6
Combine Mixtures
Once tempered, slowly pour the egg mixture back into the pot of simmering chicken broth, stirring constantly to ensure it thickens evenly.
- 7
Add Cornstarch Slurry
Stir in the cornstarch slurry and continue to cook on low heat for about 5 minutes, or until the soup thickens slightly. Do not allow it to boil.
Final Touches
- 8
Season
Add salt and black pepper to taste, stirring well to combine.
- 9
Garnish
Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.