Greek Lemon Soup, Avgolemono #easyrecipe #comfortfoodrecipes

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Add extra virgin olive oil to a pot.

Add cooked mirepoix and bay leaf to the pot.

Pour in the chicken stock and bring to a boil.

Once boiling, add the rinsed long grain basmati rice and stir.

Reduce heat to a simmer and cook the rice for about 12-15 minutes.

Remove the pot from heat and take out the bay leaf.

In a bowl, whisk together the egg yolks and lemon juice.

Temper the egg yolks by gradually adding some hot soup to the mixture while whisking.

Pour the tempered egg mixture back into the soup and stir gently.

Finish with minced parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens