Recipe: Avgolemono (Greek lemon and rice soup)

By Grant Allen

1 comment
Greek lemon and rice soup is a real classic. Photo / Janna Dixon
Greek lemon and rice soup is a real classic. Photo / Janna Dixon

This is a real classic. It can be served as a light meal and has a creamy, tangy taste. It all sounds a bit strange when you first read the recipe but it works and is completely delicious.

Serves 4

8 cups chicken stock, preferably homemade
1 cup orzo pasta, or rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper

1 Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary.

2 Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together until combined.

3 When the orzo or rice is finished, transfer 2 cups of the hot stock to the egg and lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

4 Pour this mixture back into the pot and gently incorporate. Keep the heat very low. The soup will thicken as the egg cooks.

5 Take the pot off the heat and add the beaten egg whites, whisking to incorporate.

Serve immediately with freshly ground black pepper.

- Herald on Sunday

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