Recipe of Ultimate Easy Avgolemono (Greek egg-lemon soup or sauce)

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Easy Avgolemono (Greek egg-lemon soup or sauce). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Avgolemono (Greek egg-lemon soup or sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Avgolemono (Greek egg-lemon soup or sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Avgolemono (Greek egg-lemon soup or sauce) is Makes 1 serving, can scale up to 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Easy Avgolemono (Greek egg-lemon soup or sauce) estimated approx 10 - 20 mins.

To get started with this recipe, we have to first prepare a few components. You can have Easy Avgolemono (Greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you cook that.

An easy Greek avgolemono soup (egg-lemon) with plenty of substitutions! Traditionally avgolemono is eaten as a soup or used as a sauce. When as soup, it's usually chicken soup with avgolemono. Here I use any 'flavorful liquid' and then reincorporate the egg-lemon mixture into that. See full video of recipe on my patreon :)

Ingredients and spices that need to be Take to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. 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. 1 1/2 c hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water)
3. Zest and juice of 3 juicy lemons (~1 c lemon juice)
4. 2 eggs
5. 1 tsp cornstarch
6. 1 tsp dried herbs, recommend oregano, thyme or marjoram, as available
7. 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. Salt + Pepper
9. Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs

Steps to make to make Easy Avgolemono (Greek egg-lemon soup or sauce)

1. 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.
2. 2. 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!
3. 3. 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.
4. 4. 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.
5. 5. 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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