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Avgolemono (Lemon and Egg Soup)

Avgolemeno is a Greek soup that traditionally includes chicken and orzo. The meat and starch are omitted in this version and create a smooth soup that is drinkable, if desired. This is a bright, clean-tasting soup thanks to the fresh lemon juice.
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Course Lunch
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings

Ingredients

Course Lunch
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings

Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Instructions

  1. After measuring all ingredients on a gram scale, combine the eggs, cream, broth, and butter in a microwavable bowl.
  2. Heat in 30-second increments, stirring well each time. The eggs need to be heated until they reach at least 160°F, or about 2 minutes total.
  3. The longer the soup is cooked, the thicker and more “scrambled” the eggs will become.
  4. When the soup has reached the desired consistency, stir in the lemon juice.
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