Easy Avgolemono (Greek egg-lemon soup or sauce)
An easy Greek avgolemono soup (egg-lemon) with plenty of substitutions! Traditionally avgolemono is eaten as a soup or used as a sauce. When as soup, it's usually chicken soup with avgolemono. Here I use any 'flavorful liquid' and then reincorporate the egg-lemon mixture into that.
See full video of recipe on my patreon :)
Easy Avgolemono (Greek egg-lemon soup or sauce)
An easy Greek avgolemono soup (egg-lemon) with plenty of substitutions! Traditionally avgolemono is eaten as a soup or used as a sauce. When as soup, it's usually chicken soup with avgolemono. Here I use any 'flavorful liquid' and then reincorporate the egg-lemon mixture into that.
See full video of recipe on my patreon :)
Cooking Instructions
- 1
1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end.
- 2
2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!
- 3
3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono.
- 4
4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken.
- 5
5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)
Avgolemono is my favorite soup. Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped with Eastern Orthodox Easter time (so I was fasting from meat). It transitions nicely into a spring time soup. Enjoy
-
Dolmas with Avgolemono Sauce Dolmas with Avgolemono Sauce
Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce. I added honey and sugar so the granddaughters would eat them.Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on. Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.
-
Youvarlakia Avgolemono (Lemony Chicken Meatball Soup) Youvarlakia Avgolemono (Lemony Chicken Meatball Soup)
Yes, it’s a soup, but the lemon makes it ideal for any season, especially summer.#GoldenApron23 #Greek #meal #dinner #fresh #summer
-
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)
My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahahaI hope you enjoy this lovely soup recipe 😉
-
Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono) Meatball Soup with an Egg-Lemon Sauce (Giouvarelakia me Augolemono)
My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahaha -
California Farm Chicken Soup with Egg Lemon Sauce California Farm Chicken Soup with Egg Lemon Sauce
Our California Meyer Lemons are now ripe, they make a great lemon egg sauce which is added to soup with leftover chicken meat and rice to make a full dinner meal.Before adding the egg lemon sauce, we cool the soup enough to prevent the heat from overcooking the sauce and making chinese egg drop soup instead. Served with pita bread for dipping.Topped with chopped fresh parsley, cilantro, mint or fresh fennel greens.
-
Chicken soup with bechamel sauce Chicken soup with bechamel sauce
This recipe I have beautiful memories with it. I used to work with my family, We can make it Soup we can make with a piece of chicken, the recipe of béchamel, a very popular recipe and I loved it 🍲🥰#heirloom
-
chicken meatballs in chicken cream soup sauce chicken meatballs in chicken cream soup sauce
newly invented recipe, surely your kids will love it ;)
-
Quick & Easy Greek Themed Meatballs with lemon-dill sauce Quick & Easy Greek Themed Meatballs with lemon-dill sauce
With working, rearing a 6 month old, and squeezing in dinner before my husband goes to work in the evenings I find myself often short on time. So a lot of recipes I've been developing lately are focused on convenience and speed, while hopefully maintaining interesting and varied flavors. This particular dish came about from my craving for something with Greek flavors, but not having the time to do anything from scratch. Normally I would make meatballs from scratch with all the seasoning infused, but alas time crunch again. Lol. Although not authentic or fresh meatballs it did in a pinch and I hope you enjoy!
-
-
Lemon soup Lemon soup
We like the tom yum soup I wanted to make one with what we have in the fridge so for the sea food taste I used Mussel and for the sower we use a lemon, and what we have of vegetables.
-
Ginger & Lemon Pasta Soup Ginger & Lemon Pasta Soup
I don't really remember since when, but I've been making this recipe for a long time because I really like lemons.Emulsify the olive oil and pasta soup then take the mixture off the heat before adding the * soup. This will give you a thick soup. Recipe by mini
More Recipes
Comments