Avgolemono soupCourse: SoupsCuisine: Greek, MediterraneanDifficulty: Easy
Avgolemono soup reigns supreme as a popular national dish in Greek cuisine. This colorful, creamy soup epitomizes Greek cooking, blending simple ingredients with an elegant method perfected over decades. The name Avgolemono is derived from the Greek words “avgo” (egg) and “lemono” (lemon), which are the primary components responsible for its distinct flavor character.
A delicate broth, often made from chicken or vegetable stock, serves as the foundation of Avgolemono soup. The addition of a tangy and creamy sauce prepared from eggs and lemon juice distinguishes this soup. The combination of these elements results in a flavorful balance that is both cozy and invigorating.
Avgolemono preparation is a delicate process that requires refinement and precision. Aromatic vegetables like onions, carrots, and celery are cooked in the broth, infusing it with layers of subtle tastes. The magic begins once the broth has been filtered. Whisked eggs are progressively absorbed into the broth, creating a smooth texture and adding velvety richness to the soup. Then, freshly squeezed lemon juice is added, adding a bright and zesty note that cuts through the richness and imparts a wonderful tang.
Some Avgolemono soup varieties include additional ingredients to provide depth and complexity. Cooked rice or orzo pasta are frequently added to the mix, adding a soothing and hearty ingredient. Tender shreds of chicken or diced vegetables can also be added to make the soup a complete meal on its own.
Avgolemono is a treat to the senses when served hot and steaming. The perfume of citrus and heated broth fills the air, tempting the taste receptors. The soup envelops the taste with its silky texture and exquisite balance of flavors with each spoonful. The lemon adds a delicate tang that awakens the senses and energizes the taste receptors.
Avgolemono soup has a unique position in Greek culture, and it is frequently served during festive occasions and family gatherings. It’s a cuisine that pulls people together, instilling feelings of warmth and friendship. The use of modest ingredients and rigorous technique pays homage to the time-honored traditions that have shaped Greek cuisine.
2 tablespoons of olive oil
1 cup chopped onion
5 cups of chicken broth
½ cup rice
1 kg of chopped chicken breast
3 tablespoons of lemon juice
- Cook the chicken breast.
- Clean and chop the onion.
- Fry the chopped onion in oil for 4 minutes.
- Add the chicken broth in which you cooked the chicken breast and let it simmer.
- Wash the rice in several waters.
- Chop the chicken breast.
- Add drained rice and chopped chicken breast and cook for 5 minutes.
- Beat the eggs in a bowl, adding lemon juice and slowly add a little soup to the eggs.
- Put the beaten eggs into the soup.
- Turn off the hotplate and cook for another 5 minutes.
- Add salt and parsley.