Simple Homemade Greek Avgolemono Soup Recipe
Cozy Up with Simple Homemade Greek Avgolemono Soup
When the weather turns chilly, or you’re simply craving something comforting and nourishing, look no further than this Simple Homemade Greek Avgolemono Soup. This classic Greek soup is known for its creamy texture and bright, lemony flavor – and it’s surprisingly easy to make at home! Avgolemono, meaning “egg-lemon” in Greek, gets its signature creaminess from a unique technique of whisking eggs and lemon juice into a warm broth. Don’t be intimidated – we’ll guide you through each step to ensure a perfectly smooth and flavorful result.
This recipe offers a healthier twist, incorporating sprouted brown rice for added nutrients and a satisfying texture. Sprouted grains are easier to digest and boast a higher nutritional value than their unsprouted counterparts. The result is a soup that’s both delicious and good for you!
What makes this Avgolemono Soup special?
- Bright & Zesty: The lemon juice cuts through the richness of the broth, creating a beautifully balanced flavor.
- Creamy Without Cream: The egg-lemon mixture creates a velvety texture without needing any dairy.
- Nutrient-Packed: Sprouted brown rice adds fiber, vitamins, and minerals.
- Easy to Customize: Feel free to add shredded chicken or vegetables for a heartier meal.
Serving Suggestions:
This soup is wonderful on its own as a light lunch or starter. It also pairs beautifully with a side of crusty bread or a simple Greek salad. For a complete meal, add grilled chicken or fish.
Frequently Asked Questions (FAQ):
Q: What if my soup curdles?
A: Curdling happens when the eggs cook too quickly. The key is to temper the egg-lemon mixture by slowly whisking in a ladleful of warm broth before adding it to the pot. Stir constantly while adding the mixture to prevent it from cooking too quickly.
Q: Can I use regular rice instead of sprouted brown rice?
A: Yes, you can! However, sprouted brown rice offers a slightly nuttier flavor and better nutritional profile. If using regular rice, you may need to adjust the cooking time.
Q: Can I make this soup ahead of time?
A: Avgolemono soup is best enjoyed fresh, as the texture can change upon reheating. However, you can prepare the broth and rice ahead of time and add the egg-lemon mixture just before serving.
Q: What kind of lemon should I use?
A: Freshly squeezed lemon juice is essential for the best flavor. Meyer lemons are a great choice if you can find them, as they have a slightly sweeter and less acidic flavor.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Get ready to experience the comforting flavors of Greece with this Simple Homemade Greek Avgolemono Soup!
Simple Homemade Greek Avgolemono Soup
Ingredients
- 4-5 cups water
- 1 scoop powder made from bone broth unflavored
- 1/2 cup sprouted brown rice
- 4 eggs
- 2 egg yolks
- 1 lemon juice of
- 1 tablespoon unsalted butter
- 1/2 tablespoon paprika
- to taste salt
- to taste pepper
- as needed organic brown rice crisps for topping
- as needed chopped green onions for topping
Instructions
- Bring rice and broth mixture to a boil, stir until ingredients marry and reduce heat and simmer for 35–40 minutes, covered.
- Whisk eggs and lemon juice gently until well-combined.
- Pour into the pot, stirring continuously to prevent curdling.
- Top with brown rice crisps and green onions, and season with salt and pepper to taste.
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