Easy Avgolemono (Greek egg-lemon soup or sauce)
Easy Avgolemono (Greek egg-lemon soup or sauce)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy avgolemono (greek egg-lemon soup or sauce). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Easy Avgolemono (Greek egg-lemon soup or sauce) is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Avgolemono (Greek egg-lemon soup or sauce):
  1. Take 1/2 c cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc
  2. Make ready 1 1/2 c hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water)
  3. Take Zest and juice of 3 juicy lemons (~1 c lemon juice)
  4. Make ready 2 eggs
  5. Get 1 tsp cornstarch
  6. Get 1 tsp dried herbs, recommend oregano, thyme or marjoram, as available
  7. Get 1/4 c fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish)
  8. Get Salt + Pepper
  9. Make ready Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs
Steps to make Easy Avgolemono (Greek egg-lemon soup or sauce):
    1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end.
    1. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!
    1. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono.
    1. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken.
    1. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc.

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