25/06/2023

Vasiliki’s Avgolemono Soup

This is my mum’s Avgolemono (Greek Egg and Lemon Soup), made just the way her mother made it, using semolina rather than rice. The result is a creamy textured soup with the zing of lemon, that is the ultimate bowl of comfort for any Greek.

Serves:

8 Prep Time: 15 min

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

1 free-range chicken
3 litres water
125g butter
sea salt and pepper, to taste
1 cup fine semolina
6 eggs
1/3 cup lemon juice
lemon wedges, for serving

Method

Remove chicken fillets from the body of the chicken. Remove skin from the fillets, and reserve the fillets for another use.
Combine the chicken carcass and skin, water, butter and 1 1/2 tablespoons salt in a large pot and bring to the boil. Simmer, partially covered, for 30-45 minutes, until the chicken is very soft.
Remove chicken from the soup onto a board and allow to cool slightly before removing the meat from the bones and discarding the skin. Finely chop the chicken flesh.
Bring soup to the boil and gradually whisk in semolina, boiling until thickened.
Lightly whisk eggs and lemon juice together and whisk in a few cups of hot soup. Stir the egg mixture into the soup. Adjust thickness to your liking by adding extra boiling water if needed. Stir in as much of the chopped chicken as you like.
Season to taste with salt. Serve sprinkled with pepper, with lemon wedges on the side.

Tips

Avgolemono Soup freezes well for up to 6 months.
STYLING Finish simply with freshly ground black pepper.
DRINKS Riesling or Sauvignon Blanc

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