Okay, it's true: This is essentially the classic Greek lemon-egg soup, avgolemono. Every time I encountered a bowl of this creamy, rich, perfectly balanced soup, I thought to myself, "This is a sauce." And then I remembered my very first culinary instructor telling us that the only difference between a sauce and a soup was presentation. I agree, and this is a sauce. Put it on everything.
2 cups unsalted chicken stock
3 large eggs
2 tablespoons grated lemon zest
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon olive oil
How to Make It
Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180° or until tiny bubbles form around the edge. Do not boil.
Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)
Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.
Warm the sauce gently, until it reaches 180° and coats a spoon. Turn off the heat.
Whisk in the olive oil to finish.
Cooking Light Mad Delicious
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