Avgolemono Soup with Greek Salad

Avgolemono is a Grecian soup made of chicken broth, rice, eggs and lemon. It’s super easy and fast to make so it fits perfectly into a busy weeknight routine. Most could be happy with just a warm bowl of this sunny soup but since it’s so easy and quick to prepare, you’ll have plenty of time to throw together a fast and fresh Greek salad for heartier appetites.

Avgolemono Soup with Greek Salad

Start to finish: 30 minutes
Hands on time: 10 minutes

Ingredients:

Egg and Lemon Soup

  • 4 cups chicken broth
  • 1/4 cup long grain rice
  • 2 large eggs
  • 1/4 teaspoon salt plus more for sprinkling
  • 2 tablespoons lemon juice, about 1/2 lemon
  • Freshly ground black pepper to taste

Greek Salad

  • 1/2 small cucumber, peeled, seeded and cut into 1/2-inch slices
  • 1 tomato, cut into about 8 pieces
  • 1/4 red onion, sliced thinly into rings
  • 1/4 cup feta cheese, crumbled
  • 8 Kalamata olives

Greek Salad Dressing

  • 2 teaspoons red wine vinegar
  • 1 clove garlic, minced
  • Pinch salt
  • Freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • 1 stem fresh oregano or parsley, minced
  • 2 tablespoons extra virgin olive oil

Method

Bring the stock to a simmer and add the rice. Cover and lower the heat to cook at a bare simmer for 15 minutes. Whisk the eggs in a large heatproof bowl with the salt. Set aside.

While the soup cooks, combine the vinegar, garlic, salt and pepper in a medium bowl. Let the mixture sit for about 5 minutes to combine the flavors then whisk in the mustard and herbs. Pour the olive oil into the mixture in a thin stream, constantly whisking to form an emulsion. Add the cucumber, tomato, onion, cheese and olives to the bowl and toss to mix.

Remove the soup from the heat and let sit for 5 minutes uncovered. The soup needs to cool a bit so that the eggs don’t curdle.

Add 2 cups of the hot broth to the eggs in a thin stream, whisking constantly. Transfer the egg mixture quickly to the hot pot of soup whisking constantly so that the eggs don’t curdle but still thicken the soup. Stir in the lemon juice and salt and pepper to taste.

Ladle the soup into heated bowls and serve with the Greek salad on the side.

In the glass: Look for a Kabinett Riesling from the Mosel-Saar-Ruwer region in Germany for fruit, acid and a touch of sweetness.

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Leave a Reply

Your email address will not be published. Required fields are marked *