Greek Egg Lemon Soup, Avgolemono

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  1. 2 qts chicken broth (8 c)
  2. 1/2 c long grain white rice
  3. 1 bay leaf
  4. 4 green cardamom pods, crushed, or 2 whole cloves
  5. 12 lemon zest strips, (1x4 in pieces) use a vegetable peeler
  6. 1 1/2 t salt
  7. 2 eggs, room temperature
  8. 2 egg yolks, room temperature
  9. 1/4 c lemon juice
  10. 1 large green onion, sliced thin and/or 3 T chopped fresh mint leaves, for garnish


  1. Bring chicken broth to boil in medium nonreactive saucepan over high heat.
  2. Add rice, bay leaf, cardomom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and broth is aromatic from lemon zest, 16 to 20 minutes.
  3. With slotted spoon, remove and discard bay leaf, cardamom, and zest strips.
  4. Increase heat to high and return broth to boil, them reduce heat to low.
  5. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined.
  6. Whisking constantly, slowly ladle about 2 cups hot broth into egg mixture; whisk until combined.
  7. Pour egg-stock mixture back into saucepan, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil.
  8. Divide soup among serving bowls, sprinkle with green onion and/or mint; serve immediately.

Picture of Recipe

Greek Egg Lemon Soup, Avgolemono - Picture of Recipe
Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Ethnicity/Origin: Greek
Key Ingredient: Lemons,Eggs,Rice
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop

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