Avgolemono Soup (Greek Lemon-Egg Chicken Soup)
[Photographs: Vicky Wasik]
Avgolemono (“egg-lemon”) is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. This recipe is easy as can be—the biggest change we made is adding the eggs and lemon juice separately, since there’s no technical benefit to adding them together and you have more control over your final flavor and texture if you keep them separate.
Published at Wed, 04 Apr 2018 10:28:36 +0000
