Avgolemono Soup

Ingredients

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and grated
• 2 cloves of garlic, minced
• 2 quarts of chicken broth
• 1/2 cup of long-grain white rice
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of ground black pepper
• 2 eggs
• 1/4 cup of freshly squeezed lemon juice
• Salt to taste
• Freshly chopped parsley for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrot, and garlic and cook until softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Stir in the rice, oregano, and pepper. Reduce the heat to low and simmer for 15 minutes.
5. In a medium bowl, whisk together the eggs and lemon juice until combined.
6. Slowly add 1 cup of the hot soup broth to the egg mixture, whisking constantly.
7. Slowly pour the egg mixture into the pot with the soup, stirring constantly.
8. Simmer for 5 minutes more, stirring occasionally.
9. Add salt to taste.
10. Garnish with freshly chopped parsley and serve.

Interesting Facts

• Avgolemono is a traditional Greek soup that is served all over the world.
• The name Avgolemono is derived from the Greek words for “egg” and “lemon.”
• The soup is traditionally served as an accompaniment to grilled fish or roasted meat.
• The soup can be served hot or cold.