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Topic: Avgolemeno Soup Recipe, Please

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Subject: Avgolemeno Soup Recipe, Please
Date Posted: 5/31/2008 4:45 PM ET
Member Since: 10/17/2006
Posts: 1,427
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I need some instructions on how to make that Greek soup with chicken broth, eggs, lemon juice, and white rice. 

Date Posted: 6/1/2008 11:13 AM ET
Member Since: 2/25/2007
Posts: 13,991
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 Maybe if you googled it, that would produce some recipes.

Or, go to "epicurious.com" cooking/recipe website, and plug it in, and you'll get the recipe there.

Date Posted: 6/3/2008 3:49 PM ET
Member Since: 5/15/2007
Posts: 11
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Hi Bonnie,

My husband's family is Greek and this is the recipe he always uses to make Avgolemono:

2 quarts chicken stock

1 c. long-grain white rice

Juice of 2 lemons

Salt, to taste

4 eggs

In large saucepan, over high heat, bring stock and salt to a boil. Add rice, cover, and reduce heat. Simmer 20 minutes. Meanwhile separate the eggs. Beat whites until stiff peaks form. Gradually add egg yolks and lemon juice, beating continuously. Remove stock mixture from heat. Slowly ladle 2 cups of the stock into the egg mixture, whisking continuously to keep the eggs from solidifying. Pour this mixture back into the saucepan and whisk to combine. Heat on low; do not boil.

(Sometimes we will add chucks of chicken, or cook a chicken and use that broth and meat to make the soup heartier.)

Hope this is helpful to you!  Happy cooking!!

Date Posted: 6/6/2008 12:25 AM ET
Member Since: 6/15/2006
Posts: 6,060
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The "lemon drop soup" (what I always called it as a kid) that my mom always made (and most that I've had in Greek restaurants) uses orzo instead of rice.   I have had it with rice, but I prefer orzo - to each his own there, I suppose.  It's probably my favorite soup of all time and I make it a lot.  

I usually cheat and use store bought chicken broth, but of course homemade stock is best. 

When I make it, I use 1 egg to every 2 cups soup (chicken stock with the orzo/rice added).   I've never separated the eggs - just beat them slightly, add lemon juice (how much lemon juice I've found is purely personal preference.  I love lemon and use A LOT.  But you'll probably just have to experiment to find out how much you like).  Then add some of the heated soup to the egg mixture to temper it, and slowly mix in the tempered egg mixture into the soup.   Definitely don't boil; the egg will curdle. 

Date Posted: 6/7/2008 4:09 AM ET
Member Since: 5/6/2007
Posts: 175
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Oh this sounds wonderful, I got to try it. Does this come out thickened or is thin and brothy? Never had it but I'd like to try making it.

Date Posted: 7/7/2008 11:13 AM ET
Member Since: 10/17/2006
Posts: 1,427
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Thank you, Carrie C. and Elizabeth W.  I used Carrie's recipe, except I took Elizabeth's suggestion about substituting orzo for the white rice.  I used the same amount of orzo as white rice (1 cup uncooked), but I'm unsure about that substitution, and think that next time I make this soup, I'll short the amount of orzo.  Then, because I had a bit of leftover cooked spinach, I squeezed it it kind of 'dry' and added it, toward the last.  Also, I did put in some fragments of cooked chicken I happened to have.  Result?  Hubby liked it a lot, so that means I will be making it again from time to time.

One thing more, a daughter of mine took me to Costco (my first experience), and I got to choose the restaurant for lunch, afterward.  I picked Santorini, and boy, was it ever Greek!  Not simply 'Mediterranean' . . . Sure enough, the avgolemeno on the menu had orzo in it, just as Elizabeth said.   Now, after that luncheon, I'm on the look-out for a home recipe for tzatzikis, that tasty little dip that is white in color and has cucumber in it.  Ladies????