Avgolemono

Name: Avgolemono
Yield: makes 4 servings
Ingredients: 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162); 1/2 cup long-grain rice or orzo; 1 carrot, thinly sliced; 1 celery stalk, minced; Salt and black pepper to taste; 1 cup chopped tomato, optional; 2 eggs; 1 teaspoon grated lemon zest; 3 tablespoons fresh lemon juice, or more to taste; Minced fresh dill or parsley leaves for garnish

December 14, 2011

Truly one of the great delights of Eastern Mediterranean cooking, always refreshing and comforting. For an easier version, try simplest Egg-Lemon Soup (or the Lithuanian recipe that follows) as a variation. I am tempted to say you must use good homemade stock for this, but I’ll leave it as a recommendation. I had the soup made with tomatoes once—a regional variation—and enjoyed it very much. But the color may not be what you’re expecting.

Recipe notes

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