Greek Lemon Rice Soup, Avgolemono

Name: Greek Lemon Rice Soup, Avgolemono
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 80 g risotto rice / about 1/2 cup rice; 1000 ml water / about 4.23 cups water; ½ onion; 2 carrots; 100 g broccoli / about 3.5 cups broccoli; 1 large egg; 1 lemon; 1 tsp salt; 3 tsp vegeta - vegetable stock powder/seasoning; 3 tbsp olive oil; 1 tsp dried parsley

by Emilija

2 Servings

30 min

This creamy lemon rice soup, also known as Avgolemono, is loaded with lots of delicious veggies, carrots, onion, broccoli, of course, the rice, thickened with the lemony avgolemono sauce.

It is the perfect weeknight dinner prepared in around 30 minutes. It is especially great as the weather outside is getting colder, and something warm and refreshing would be much appreciated. It’s super creamy and lemony and loaded with several different veggies that go just perfect with the rice.

Ingredients for this lemon rice soup

Greek Lemon Rice Soup, Avgolemono

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Recipe details

Yield 2 Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Instructions

Preheat the pot over medium heat and add the olive oil.
Meanwhile, dice or grate the onion and the carrot.
Then add everything in the olive oil and fry for 4-5 minutes or until it’s reduced in size while mixing from time to time.
Once the veggies are cooked, add the water in and wait until it starts boiling.
Rinse and drain the rice, and once the water is boiling, add it in. Boil for 12-15 minutes.
Meanwhile, chop the broccoli on mini broccoli florets. And boil them separately for 1-2minutes.
In a medium bowl, add the egg and juice of one lemon, whisk everything well until the egg mixture is smooth.
Slowly add 2 ladles of the boiling broth in the egg and lemon while constantly whisking. Once fully combined, add the eggs back to the chicken broth.
Add the seasoning Vegeta, salt. Leave it to rest for 10-15 minutes, serve the soup in bowls, add the boiled broccoli, and parsley on top.

Tips

Add the rice once the water starts boiling. This way, it won’t stick to the bottom of the pot.
Whisk the egg/s until it gets completely smooth.
Don’t add the eggs directly to the boiling water. In the eggs lemon sauce, slowly add 2 ladles of the boiling broth while constantly whisking – this way, you won’t get egg lumps.
Seasoning is preferred, especially because we don’t use chicken or any other meat in the soup. I find it most delicious to use Vegeta, and it is my special ingredient for this recipe. Or if you don’t have vegetable broth or seasoning would a good job as well.

Comments

E95656 on Dec 29, 2020

Sounds delicious!

4 Reply
Mar31675829 on Dec 29, 2020

I live in the United States. What is the amount I use for the water you list as 1000 mi?

27 Reply
- See 2 previous
- Linda Viens on Dec 29, 2020
  
  1cup is 250 ml
  
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- Linda Morrow on Dec 29, 2020
  
  approximately 4 1/4 cups :)
  
  2
- Emilija on Dec 30, 2020
  
  Thank you for commenting! I added a comment above with all the measurements. I'll definitely consider including these in future posts. :)
  
  3