Avgolemono Soup (Lemon + Egg Goodness), with Heirloom Tomato Salad and Lamb Rib Chops

Avgolemono Soup (Lemon + Egg Goodness), with Heirloom Tomato Salad and Lamb Rib Chops

In the town where I grew-up, there is a Mediterranean restaurant that serves an outrageously delicious bowl of Avgolemono, or Greek egg and lemon soup. It is my father’s favorite, and I love it too, so I made my own version by finding an old school basic recipe and pumping up the flavor profile (and nutritional value) with plenty of vegetables and herbs.  I served this when my friend Lizzie came over for dinner, and she seared and roasted some New Zealand lamb rib chops to perfection in butter, olive oil, salt, pepper and rosemary. With a side salad of local heirloom tomatoes, baby greens, a creamy blue cheese dressing and homemade croutons toasted in the lamb fat, this simple Tuesday night dinner for two became a seriously decadent meal. I will post more about the lamb preparation soon, but I’ve got the soup recipe for you right here…

Avgolemono Soup (Greek Lemon + Egg Goodness)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tbs olive oil
  • 1 leek, the white part, washed thoroughly and chopped
  • 1 yellow onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 quarts vegetable stock
  • 1 bay leaf
  • Zest of 1 lemon
  • 1½ tsp salt
  • 1 tsp fresh cracked black pepper
  • 2 Eggs
  • 3 Egg yolks
  • ¼ cup lemon juice (from zested lemon and 1 more lemon)
  • ½ teaspoon Cayenne pepper
  • 2 tbs cream (optional)
  • Fresh parsley, chopped, to taste
  1. In a large soup pot, heat olive oil and saute leek, onion, carrots and celery on medium heat until soft and tender, about 20 minutes. Add the vegetable stock and bring to a boil. Reduce the heat to low, add the bay leaf, lemon zest, salt and pepper, and let simmer for 30 minutes. Remove the bay leaf, off the heat and let cool for a few minutes, then puree the soup in a blender or food processor, or with a hand-held immersion blender. Turn the heat back on to low. In a mixing bowl, beat the eggs and egg yolks with the lemon juice, then slowly pour the egg mixture into the soup. Add the cayenne and stir until all ingredients are smoothly combined. Before serving, re-season with salt and pepper as desired, stir in the cream if you opt for it, and garnish with fresh chopped parsley.


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