Lemon Egg Soup
Brighten your dining table with the comforting and zesty flavors of Lemon Egg Soup, a Mediterranean-inspired dish that is as soothing as it is satisfying. This creamy soup, also known as Avgolemono, features a rich chicken broth base infused with tangy fresh lemon juice and velvety whisked eggs, delivering a luxuriously smooth texture without any cream. Tender white rice adds heartiness, while a delicate balance of salt and pepper enhances the vibrant flavors. Ready in just 30 minutes, this one-pot wonder is perfect for busy weeknights yet elegant enough for special occasions. Garnish with fresh parsley for a pop of color and a hint of herbal freshness, and serve it warm as the ultimate comfort food. Whether you’re craving a warming appetizer or a simple main course, Lemon Egg Soup is a timeless classic that’s sure to win over your taste buds.
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Ingredients
- 6 cups chicken broth
- 0.5 cups white rice
- 3 large eggs
- 2 lemons
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
In a large pot, bring the chicken broth to a boil over medium-high heat.
Step 2
Once the broth is boiling, add the rice and reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes, or until the rice is fully cooked.
Step 3
While the rice is cooking, crack the eggs into a medium-sized bowl and whisk them until smooth.
Step 4
Juice the lemons and add the fresh lemon juice to the whisked eggs. Mix well until fully combined.
Step 5
Once the rice is cooked, remove about 1 cup of the hot broth from the pot and slowly add it to the egg and lemon mixture while constantly whisking. This step is critical to temper the eggs and prevent curdling.
Step 6
Slowly pour the tempered egg mixture back into the pot of soup while stirring continuously to create a creamy consistency.
Step 7
Season the soup with salt and black pepper to taste, and let it warm through for 2-3 minutes. Do not let the soup boil after adding the eggs, as this could cause curdling.
Step 8
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve immediately. Enjoy your Lemon Egg Soup!
Nutrition Facts
| Serving size | (1793.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 450.4 |
| Total Fat 15.6g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 558mg | 0% |
| Sodium 5899.9mg | 0% |
| Total Carbohydrate 42.6g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 6.1g | |
| Protein 41.2g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 244.6mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1638.0mg | 0% |
Source of Calories