(Image credit: Lauren Volo)
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Reduce the heat to low.”,”image”:{“id”:”6dd294c32b2ba8b1ecbb3306b114199ebbe09742″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T11:39:15.332-04:00″,”updated_at”:”2017-03-24T11:39:15.332-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekEggLemonSoup_44949_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8321d788b381f7ddd31277f3da8bbe79d37a8177″,”caption”:”\u003cb\u003eMake the avgolemono:\u003c/b\u003e Place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. Continue to whisk while gradually adding the lemon juice. 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Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.”,”image”:{“id”:”ee3dd91be5145d53bcff3e81f19f1d19cb8e42f3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T11:39:10.945-04:00″,”updated_at”:”2017-03-24T11:39:10.945-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekEggLemonSoup_44984_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3ff382b593ea325da36f4ef8132028ac15e88aca”,”caption”:”\u003cb\u003eServe the soup:\u003c/b\u003e Pour the soup into serving bowls and serve with lemon slices, fresh chopped dill or oregano, and freshly ground black pepper.”,”image”:{“id”:”3ff382b593ea325da36f4ef8132028ac15e88aca”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-03-24T11:38:44.759-04:00″,”updated_at”:”2017-03-24T11:38:44.759-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_GreekEggLemonSoup_44998_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Almost every culture has a homey version of chicken soup to comfort the sick or the soul weary, or to stave off the chill of cold weather, but the Greeks, my gosh, might just have the very best version: the egg and lemon soup known as avgolemono.
Here’s why Greek egg and lemon soup is the best. First of all, it’s gorgeous. The broth is vibrant yellow from the eggs and heavily scented with lemon fragrance. Next, when you dig in for a spoonful, the broth is not only stunning, but it’s also silky and rich without a drop of cream in sight. Finally, avgolemono isn’t an all-day affair.
Here’s how to make this classic comfort soup at home. If you start now, you can eat it for dinner.
from WordPress https://jonathanwilhoite.wordpress.com/2017/04/22/how-to-make-greek-egg-and-lemon-soup-avgolemono-cooking-lessons-from-the-kitchn/
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