Intro:
When it comes to Greek cuisine, one dish that stands out for its comfort and flavor is the classic Greek Lemon Rice Soup, also known as Avgolemono. This creamy and tangy soup combines the richness of eggs with the brightness of lemon, creating a delightful bowl of warmth perfect for any occasion. Whether you’re looking for a cozy dinner option or a soothing meal to stave off a cold, this recipe is sure to become a favorite in your kitchen.
Greek Lemon Rice Soup Avgolemono
Ingredients:
– 6 cups chicken broth
– 1/2 cup arborio rice (or any short-grain rice)
– 2 eggs
– 1/3 cup fresh lemon juice (about 2 lemons)
– 1 teaspoon lemon zest
– Salt and pepper, to taste
– Fresh dill, for garnish
Instructions:
1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. Add the rice to the broth and stir well. Let it cook for about 15-20 minutes, or until the rice is tender.
3. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
4. Take a ladle of the hot broth from the pot and slowly pour it into the egg mixture, whisking constantly. This helps temper the eggs so they don’t curdle when added to the hot soup.
5. Slowly pour the egg mixture back into the pot with the soup, stirring constantly to combine.
6. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
7. Remove the soup from the heat and ladle it into bowls. Garnish with fresh dill and an extra sprinkle of lemon zest before serving.
This Greek Lemon Rice Soup Avgolemono is a delightful combination of creamy, tangy, and soothing flavors that will transport you to the sunny shores of Greece with every spoonful. The richness of the eggs, the zing of the lemon, and the comforting warmth of the rice make this soup a true standout on any table. Whether you’re looking to impress your dinner guests or simply treat yourself to a bowl of pure comfort, this recipe is a must-try for any lover of Greek cuisine.
