Avgolemono

Anyone not Greek right now is struggling. It’s okay you can admit it.

Maybe not as much as the time you encountered galaktoboureko, but similar territory.

It’s not only a long word with far too many vowels but there is a silent letter that just throws the entire thing out of whack.

Av – wo – le – mo – no

See it wasn’t that hard. My recommendation is that you become familiar with this magical soup because it’s an absolute winner and if I had to consume nothing else all winter long I’d be a very happy girl.

So what is it? If you break it down it’s quite simple

Avgo = egg

Lemono = lemon

Egg and lemon soup. When I get to this point of the explanation I usually get strange looks.

Egg in a soup? How does that work?

It’s quite an unusual concept but once you try it you’ll be sold. The base of the soup is chicken stock (or lamb or fish) and this has to be made from scratch with fresh meat or bones, carrots, celery (personally I prefer leeks) and bay leaves. The meat and vegetables later become a side to the soup. Then you add rice. So far so good.

 In a separate bowl you beat eggs and combine them with fresh lemon juice. Read More