This Greek egg and lemon soup (avgolemono), or ‘soupoula’ as my kids call it, is the soup my kids often ask for in winter or when they have a cold. There’s something wonderful about this velvety delicious soup that makes you feel so much better after eating it.
What you need
- 10 cups of chicken stock (see my chicken stock recipe)
- 10 TBLS of uncooked rice (medium grain)
- 2 free range eggs
- 1 lemon (juiced)
- Salt to taste
What to do
Bring the stock to the boil in about a 3 litre capacity pot. Check if it needs any salt – add to taste if required.
Add the rice and cook on medium heat until rice is tender (should be tender). Takes around 20 – 30 minutes.
Remove from heat and allow to cool slightly.
Beat eggs and lemon juice together in a large bowl.
Add a cup of the stock slowly into the egg-lemon mixture whilst stirring constantly.
Pour the mixture into the pot all at once and stir through.
If you need to reheat the stock do it over a very low heat to avoid curdling the egg.