Avgolemono – Traditional Greek Soup

Traditionally, Magiritsa is eaten to break the fast of Great Lent.

However, as it is not everyone’s taste, Avgolemono (Αυγολέμονο) is also enjoyed.

Avgolemono comes from the words avgo = egg and lemoni = lemon.

This traditional Greek Easter soup has a lovely lemon tang, loads of protein and a luscious creaminess.

Here is a simple to follow recipe:

Ingredients-

• 1 large chicken
• 6 cups of water (or more if necessary)
• 1 cup of short grain rice or risoni
• 3 eggs, separated
• Juice of 1 lemon
• Salt and pepper (to taste)

Method to make Avgolemono-

1. Place chicken in a large saucepan and cover with water. Add salt and pepper. Place over high heat and bring to the boil.
2. Remove froth, reduce heat and simmer until chicken is tender (about 45 minutes).
3. Remove chicken and strain stock.
4. Return to heat, bring to the boil and add rice.
5. Boil gently for approximately 15 minutes until rice is cooked. Remove from heat.
6. In a bowl, beat egg whites until stiff.
7. Add yolks and lemon juice and mix well.
8. Pour a ladleful of soup into egg mixture, stirring continuously, then pour the egg mixture into the soup and stir well.
9. Taste test the soup and add more lemon and salt, if needed.