Katherine Polyzo’s Avgolemono
Updated Sept. 29, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups basic chicken broth (see recipe)
- 1cup of rice
- 4egg yolks
- Juice from 3 lemons (6 tablespoons)
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
355 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 15 grams protein; 1031 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
- Step 2
Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
- Step 3
When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.
Private Notes
Comments
Maybe you’re here because you’re craving avgolemono soup like the one you used to get at that place you used to go when you worked in that neighborhood you never go to anymore. This is it, the lemon-velvet answer you need. It is so easy you’ll be ladling in half an hour. With just four ingredients, may I urge that one of them is really, really good chicken stock? A little cooked chicken slipped in toward the end of the cooking time did not draw complaints from my dining companions.
thank you. just what i was hoping for. love thje ease with which i can access your site.
Substitute pasta rice for rice to go further
Either use a little less lemon or add chicken to balance the flavor
Wonderful
This was delicious, quick and easy. Highly recommend. I added a bit of half and half to the egg/lemon mixture (and only used 3 yolks because that's what I had). Garnished with grated lemon peel and finely chopped chives. Everyone loved it.
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