Egg and lemon soup recipe (avogolemono)
- Cuisine: Greek
- Prep Time: 1 hr(s)
- Cook Time: 3 hr(s)
- Serves 3
Of all the dishes Clayton grew up with, Clayton thinks avogolemono soup is the most Greek. It’s the classic flavours of lemon and parsley and the way the egg makes the dish so silky smooth. It’s also because this is his Gran’s favourite dish and one he makes as a birthday gift to her.
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1 free-range chicken
2 bay leaves
2 bulbs garlic, crushed
1 handful marjoram
1 handful oregano
1 handful parsley
500ml chicken stock
1/3 cup rice
Shredded chicken meat from the carcass
2 tbsp lemon juice
Sea salt and cracked black pepper
3 tbsp parsley, chopped
Place the chicken in a large stockpot and cover with 5 litres of water. Bring to the boil. Add the herbs and garlic.
Reduce heat to low and simmer until the chicken is tender (about 3 hours). Season to taste.
Transfer 500ml of the stock to another saucepan. Add the rice and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until the rice is cooked.
Whisk the eggs in a separate bowl, gradually adding the lemon juice and stirring constantly. Add about a ladleful of stock and gently whisk it into the eggs, followed by another. Return the egg mixture to the pan. Shred some chicken from the stock carcass and add to soup. Cook over low heat until the soup starts to thicken, taking care not to let it boil.
Season with salt and pepper. Garnish with the parsley to serve.
If you enjoyed this Egg and lemon soup recipe (avogolemono) then browse more Greek recipes, appetiser recipes, soup recipes, harvest recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
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