{"id":733,"date":"2022-01-13T13:09:00","date_gmt":"2022-01-13T18:09:00","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=733"},"modified":"2022-01-13T13:12:38","modified_gmt":"2022-01-13T18:12:38","slug":"avgolemono","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/avgolemono\/","title":{"rendered":"Avgolemono Soup (Greek chicken soup with lemon and egg)"},"content":{"rendered":"\n

Avgolemono<\/em> Soup (Greek Chicken Soup with Lemon and Egg) <\/em>is, for sure, without question, the best soup in the world. Avgolemono<\/em> sauce is stirred into a basic chicken and rice soup, which is a luxurious sauce made of emulsified eggs, lemon juice, and hot broth. The result gives the soup a rich and creamy texture without any added dairy, plus it’s packed with nutrients like protein and vitamin C!<\/p>\n\n\n\n

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Avgolemono<\/em> is everything you’d ever want out of a soup. It’s simple and light, yet hearty and satisfying. It has a luxurious creamy texture, but there’s no milk or cream anywhere. That’s just the Avgolemono sauce- eggs mixed with lemon juice and thoroughly emulsified and tempered with hot broth, then added into the soup. It also adds a really interesting foamy texture to the top of the soup – look closely at the photo above. See the tiny bubbles? Think gin fizz. Absolutely delightful.<\/p>\n\n\n\n

What is Avgolemono Sauce?<\/h2>\n\n\n\n
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Roughly translated, Avgolemono<\/em> means “The nectar of the gods.” Just kidding. It means egg-lemon sauce (avgo=egg; lemono=lemon)<\/em>. In this case, it’s stirred into chicken and rice soup. You can also serve avgolemono sauce over grapeleaves (dolmathes)<\/em>, chicken, lamb, meatballs, etc. It’s kind of like a citrusy gravy.<\/p>\n\n\n\n

You make it by mixing together eggs and lemon juice, then adding very hot broth gradually while mixing to temper the eggs.<\/p>\n\n\n\n

Some people are intimidated by making avgolemono sauce. Done right, it’s extremely smooth and creamy. But the eggs can curdle sometimes, resulting in a less-than-ideal (but still delicious!)<\/em> texture.<\/p>\n\n\n\n

Never fear! I have some foolproof tips<\/strong> for making the smoothest, most perfectly emulsified Avgolemono sauce for this soup. It’s actually really easy to do and so satisfying!<\/p>\n<\/div><\/div>\n\n\n\n

Tips for making a super smooth Avgolemono<\/h2>\n\n\n\n
  1. Use a blender!<\/strong> A blender<\/a> mixes the eggs and lemon juice at such a high speed, and it’s easy to gradually pour the hot broth into the mixture while the blender is on.