AVGOLEMONO

This delicious egg yolk and lemon soup is traditionally found in Greek, Turkish, Arab and Italian cuisine. I also learned that many other countries serve their version of the egg soup. But back when I was in high school (many, many moons ago) I was invited to my friend’s, MariaEleni’s, house for a Greek celebration. We were served avgolemono and I smiled out loud and turned to MariaEleni and said- I love bagna brusca! She said she never had it. Never had it? What do you call this? That’s avgolemono- it’s a soup made from egg and lemon. Yeah-that’s exactly what bagna brusca is, I told her. It never occurred to us as young teenagers that the same soup, traditional to the Mediterranean and other countries, can be known by different names. All we knew was that it was delicious, no matter what you called it.

Avgolemono is traditionally served at Passover or Easter but it may be enjoyed any time of the year. The texture is velvety and usually served “light” meaning as is with no chicken meat. However, you can totally serve it with slices of chicken breast for a heartier soup. Do not confuse this soup with Chinese egg-drop soup. However, if you don’t temper your eggs and they form loose scramble like ribbons, then by all means- add some scallions and call it an egg-drop soup. jajajaja!

I like to serve these in my shallow bowls but I also like serving these in my little saucer bowls along side a sandwich on a plate.

Just in time for Easter and Passover!

Ingredients

• chicken stock or broth (6 cups)

• 5 large eggs: 3 fresh whole eggs, 2 boiled eggs for garnish

• freshly squeezed lemon juice (2 tablespoons)

• herbs: dill, mint, cilantro and / or chives (I use dill)

• salt & pepper to taste

Directions

In a pot, bring six cups (48oz) of good quality stock to boil. Reduce heat and let the stock simmer. Grab another pot and carefully place 2 raw eggs inside. Fill the pan with water to about 2 inches just past the eggs. Bring to a full boil then remove the pan from the heat. Cover and let the eggs stand for 10-12 minutes. Then run the eggs under cold water or place them in an ice bath for a few minutes. Remove and peel.

Meanwhile in a bowl, crack and whisk three eggs thoroughly until they are very thin - really combine the yolks and the whites. Then, whisk about two tablespoons of freshly squeezed lemon juice into the already- whisked eggs (about the juice of half of a lemon). Slowly, but very slowly, drizzle some of the broth into the eggs while whisking vigorously. This is called tempering. Finally, whisk the egg mixture back into the hot pot of soup to thicken it. Add salt and pepper and more lemon juice to your taste.

Garnish with thin slices of boiled egg and sprinkle on some herbs.