Avgolemono Soup (Greek Chicken Soup with Lemon and Egg) is, for positive, with out query, the perfect soup on the earth. Avgolemono sauce is stirred right into a fundamental hen and rice soup, which is an opulent sauce fabricated from emulsified eggs, lemon juice, and sizzling broth. The consequence offers the soup a wealthy and creamy texture with none added dairy, plus it’s packed with vitamins like protein and vitamin C!
Avgolemono is every part you’d ever need out of a soup. It’s easy and light-weight, but hearty and satisfying. It has an opulent creamy texture, however there’s no milk or cream wherever. That’s simply the Avgolemono sauce- eggs combined with lemon juice and completely emulsified and tempered with sizzling broth, then added into the soup. It additionally provides a extremely fascinating foamy texture to the highest of the soup – look intently on the photograph above. See the tiny bubbles? Think gin fizz. Absolutely pleasant.
What is Avgolemono Sauce?
Roughly translated, Avgolemono means “The nectar of the gods.” Just kidding. It means egg-lemon sauce (avgo=egg; lemono=lemon). In this case, it’s stirred into hen and rice soup. You may serve avgolemono sauce over grapeleaves (dolmathes), hen, lamb, meatballs, and so on. It’s type of like a citrusy gravy.
You make it by mixing collectively eggs and lemon juice, then including extremely popular broth progressively whereas mixing to mood the eggs.
Some individuals are intimidated by making avgolemono sauce. Done proper, it’s extraordinarily clean and creamy. But the eggs can curdle typically, leading to a less-than-ideal (however nonetheless scrumptious!) texture.
Never concern! I’ve some foolproof ideas for making the smoothest, most completely emulsified Avgolemono sauce for this soup. It’s really very easy to do and so satisfying!
Tips for making a brilliant clean Avgolemono
Use a blender! A blender mixes the eggs and lemon juice at such a excessive velocity, and it’s straightforward to progressively pour the new broth into the combination whereas the blender is on. No blender? Use an electrical hand mixer as an alternative and make the sauce in a bowl. You can, after all, use a whisk, mixing very vigorously, because the yaiyais did in ye olde days. But it’s more durable to get a very nice clean sauce this fashion. Note: a big meals processor will work for small batches of avgolemono sauce; in any other case, it could overflow.Make positive the broth is BOILING sizzling. I be certain the broth is boiling earlier than I add it to the sauce. And add it extraordinarily progressively to the egg/lemon combination.When including the avgolemono sauce to the soup, flip off the warmth. Similarly to soups with heavy cream added to them (like fish chowder), you need to be certain the soup isn’t boiling in any respect, in any other case it could curdle.Finally, stir some pats of chilly butter into the soup after it’s all achieved. Adding butter won’t solely lower the acidity of the lemon juice, however assist additional emulsify every part. This works in the identical method including chilly butter to a pan sauce makes it a bit thicker and extra homogeneous.
Ingredients and Substitutions
Please scroll to the underside of the put up for the total recipe together with ingredient quantities and detailed directions.
How to make Avgolemono Soup
Now it’s time to make the avgolemono sauce. Add eggs and lemon juice to your blender. Blend collectively. While the blender is on, very slowly pour in extremely popular hen broth. A glass measuring cup with a pour spout is nice for this – simply zap it within the microwave till it’s boiling sizzling after which pour it progressively in. Keep the blender going till all of the broth is added. The consequence might be a clean and foamy avgolemono sauce (see photograph under).Turn the warmth off on the soup. Pour within the avgolemono sauce, whereas stirring. Finally, stir in some pats of chilly butter to the soup till they’re melted.Serve with recent cracked pepper on high.
Yes! Just use ghee or olive oil as an alternative of butter.
Sure! Use veggie broth as an alternative of hen broth, and sub out the hen meat for veggies like spinach or mushrooms, or a plant-based protein like white beans or chickpeas.
Unfortunately, freezing this soup will end in a separated, curdled texture. It’s nonetheless scrumptious although, and I like to recommend freezing it over tossing out any leftovers you don’t have time to get to!
Heat the soup gently and don’t convey it to a boil. I normally microwave it in a bowl for one minute, stir, and microwave for one minute extra. On the stovetop, warmth on medium or low and stir continuously, turning off the warmth earlier than it involves a boil.
Other Chicken Soup Recipes
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Avgolemono Soup (Greek hen soup with lemon and egg)
Avgolemono soup is Greek hen and rice soup with lemon and egg. Making avgolemono sauce tremendous clean and creamy is straightforward with the following tips! This is a hearty, cozy soup that is nice for a chilly day or for while you’re feeling below the climate. It’s packed with protein and vitamin C
Servings: 8 servings
Melt 2 tablespoons of the butter in a big heavy pot with a lid (resembling a Dutch oven). Add the diced celery and onions. Sauté over medium-high warmth till softened (about 3 minutes).
Pour in 6 cups of the hen broth (reserving the opposite 2 cups) in addition to about 1/2 teaspoon of salt. Bring to a boil. Add the rice (1 cup). Stir, cowl, and simmer on low for quarter-hour, or till rice is absolutely cooked.
Add the cooked hen meat (2 cups) to the pot. Stir, cowl, and proceed simmering on low for 3-5 minutes, till hen is heated.
While hen is heating, make the avgolemono sauce. Add the eggs (5) and lemon juice (3/4 cup) to your blender. Heat the remaining 2 cups of hen broth within the microwave in a glass measuring cup till boiling (or on the stovetop in a small pot).
Turn the blender on the completely combine the eggs and lemon juice. While the blender is working, very progressively pour within the 2 cups of sizzling hen broth. Continue mixing till all of the broth is added. You will find yourself with a foamy, cream-colored sauce.
Turn off the warmth on the soup. Slowly and progressively add the sauce again into the soup.
Add the remaining 2 tablespoons of (chilly) butter to the pot. Stir till it is melted. Taste and modify seasoning if wanted. Serve with freshly cracked black pepper on high.
Freezing the soup: This soup may be frozen for as much as 6 months in an hermetic container, BUT the feel will separate a bit and the eggs will curdle. It’s nonetheless scrumptious, and higher than tossing any leftovers you don’t get to in time!
Vegetarian model: Cook the rice and greens in vegetable inventory, and omit hen meat. Add different greens to make it extra hearty, resembling mushrooms and spinach, and/or white beans or chickpeas as an alternative of the hen.
Dairy free model: use olive oil or ghee as an alternative of butter.
Any rice can be utilized. I like utilizing Basmati or one other lengthy grain white rice as a result of it solely takes quarter-hour to prepare dinner. The extra conventional selection is transformed/parboiled rice. Use any type you want! I believe it might be actually good with wild rice for a nutty, fascinating taste.
I like a variety of lemon juice. I discover most avgolemono recipes require just one lemon and a pair eggs and that simply isn’t sufficient. Sometimes I’ll use an entire cup of lemon juice for this! The added butter cuts the acidity rather a lot. If you’re delicate to lemony taste, be happy to take it right down to 1/4 cup or 1/2 cup of juice.
The offered diet info doesn’t embody any added sodium from seasoning to style, any elective substances, and it doesn’t take manufacturers into consideration. Feel free to calculate it your self utilizing this calculator or by including the recipe to Yummly.
Serving: 1.5cups | Calories: 282kcal | Carbohydrates: 25g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 196mg | Potassium: 419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
This put up initially appeared on Bowl of Delicious on February 5,2014. It has been republished with new photographs, improved recipe directions, and extra pertinent info.