Avgolemono Soup

  • Servings: 6
  • Yield: 10 cups

Source: Mad Hungry


  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped (1 cup)
  • 1 cup long grain white rice, rinsed and drained
  • 2 quarts chicken broth
  • 4 eggs, separated
  • 1/2 cup lemon juice
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground black pepper


  1. Heat olive oil in a 4- to 5-quart saucepot over medium heat. Add onion and cook until translucent, 3 minutes.

  2. Stir in rice and continue cooking, 2 minutes more.

  3. Stir in broth and bring to a boil. Stir once, cover, reduce heat, and simmer until rice is tender, 15-18 minutes.

  4. In a large bowl, whisk egg whites to soft peaks. Whisk in egg yolks and lemon juice.

  5. Remove soup from heat. Slowly ladle 1 cup soup into egg mixture while whisking constantly to temper eggs. Return tempered eggs to saucepot, stirring to combine. Season to taste with salt and pepper. Serve immediately.


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