Avgolemono Soup

Avgolemono Soup
This is the best first course soup you can have at a dinner party. The flavor is full and yet light — it won’t overpower your meal. Even though this soup is light, it still stands on it’s own as an amazing first course. It is so easy to make too, and it can be made early and reheated right before serving. I use a vegetarian chicken broth so that I can serve this to my vegetarian friends as well as everyone else. I wouldn’t recommend vegetable broth because it could change the flavor. Your guests will be impressed and love Avgolemono. This is also great when you are feeling under the weather. Think of it as a Greek inspired Chicken noodle soup!

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Avgolemono Soup
Serves 6
Think of it as a Greek inspired Chicken noodle soup!
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  1. 1 32oz carton “No-Chicken Broth”
  2. ½ cup water
  3. 3 tablespoons white rice
  4. Salt and pepper
  5. 2 large eggs
  6. 1/3 cup fresh lemon juice
  7. Lemon slices
  8. Tarragon for garnish
  1. Heat the broth and water in a 2 1/2 quart sauce pan. Bring to a boil and season with salt and pepper. Add in rice. Cover and reduce to a simmer; cook for 20 minutes.
  2. Meanwhile, whisk together the lemon juice and the eggs.
  3. When rice is done take a ½ cup worth of the stock and whisk into the egg mixture. This way, you’ll temper the eggs and not scramble them. Add the egg mixture to the broth and whisk until the soup comes together and thickens slightly. Do not boil; this should take a few minutes.
  4. At this point, you could serve immediately, but I like to take the soup off the heat and let it cool. You can make this ahead and then reheat slowly when ready to serve.
  5. Garnish each bowl with a thin slice of lemon and a sprig of the tarragon.
Shaun Myrick https://www.shaunmyrick.com/

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