Do you need a quick yet unusual soup to help you get through the end of winter? Avgolemeno soup, in my abbreviated version, is bright, creamy, and healthful. It is thick and rich, yet relatively low-fat and easy to make. This is one of my favourite soups to make during the winter for its simplicity and ingredients, which I regularly stock.
Avgolemono soup is a traditional Greek soup, which requires eggs and lemons for its consistency and lively taste. While it is generally chicken-based, recipes sometimes call for vegetarian stock or other meat broths. NB: I do not agree with the Wikipedia entry for avgolemono soup “invariably” curdling, when refrigerated and reheated; I have not had this happen to me.
I have fond memories of avgolemeno soup from living in “Chicagoland”. Greater Chicago had such an influx of immigrants in the 19th and 20th centuries that it would make such claims as more Poles than anywhere in the world except for Warsaw and more Greeks than any place outside Athens. There were many outstanding Greek restaurants throughout Chicago, as well as diners, coffee shops, and other such American-style restaurants run by people of Greek descent.
As my family ate out many times each week while I was growing up, we often had Greek cuisine in “Greektown” as well as eating in Greek-influenced diners. Avgolemeno (“egg-lemon”) soup was frequently on the menu in the former and the latter, with the name always in English at the diners. Except during my strictest vegetarian years, I always enjoyed avgolemono soup.
Gratuitous feline and fowl photos
George seems to be pondering when spring will arrive.
Any sprouts coming up yet?
Jinja may be looking around the corner for spring….
While a bald eagle appears to be contemplating spring nest locations.
For the review – and the recipe