Egg and Lemon Soup
4 servings
25 minutes
Egg-lemon soup is a refined dish of European cuisine that combines the tenderness of chicken broth, the refreshing tartness of lemon, and the velvety texture of egg yolks. Its history traces back to Greek gastronomy, where it is known as avgolemono and serves as a symbol of home comfort. The light yet rich flavor makes this soup an excellent choice for both a warming winter lunch and a refreshing summer dinner. The harmony of ingredients creates a delicate creamy sensation, while rice adds heartiness and structure. Serving with lemon wedges adds a bright citrus accent. This soup is perfect for those who appreciate the balance of flavors and textures.
1
Add rice to the boiling broth and cook until the rice is very soft.
- Rice: 100 g
- Chicken broth: 1500 ml
2
Whisk together lemon juice and egg yolks.
- Lemon: 1 piece
- Egg yolk: 2 pieces
3
Add 250 ml of broth to the egg mixture.
- Chicken broth: 1500 ml
4
Remove the broth from the heat and let it sit until it stops boiling. Then pour in the egg mixture, stirring constantly to prevent curdling.
5
Serve with lemon slices.
- Lemon: 1 piece
