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Avgolemono-Style Egg Lemon Soup

Name: Avgolemono-Style Egg Lemon Soup
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 3 tbsp Rice; 2 Egg; 1/2 Lemon; 2 tsp Chicken Bouillon; A pinch Salt; A pinch Black Pepper; 600ml Water

Soup

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Rice soup thickened with egg and lemon — Greek avgolemono made with Chinese chicken stock powder.

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📖 The Story Behind This Dish

Avgolemono, a Greek home staple, is chicken broth with rice simmered in, thickened with egg and lemon. This creative dish makes the base with Chinese-style chicken stock powder, a staple in Japanese homes. It's a creamy soup with a gentle tang. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On an evening when you feel a cold coming on, creamy lemon-scented soup thickens in a small pot and is savored slowly.

🥕 Ingredients (serves 2)

Rice 3 tbsp
Egg 2
Lemon 1/2
Chicken Bouillon 2 tsp
Salt A pinch
Black Pepper A pinch
Water 600ml

👩‍🍳 Instructions

Simmer the water, chicken stock powder, and rinsed rice in a pot on low for 15 minutes.
Beat the eggs in a bowl and mix in the lemon juice.
Add the soup to the egg mixture a ladleful at a time, stirring, to warm it gradually.
Return the egg mixture to the pot and stir on low until thickened (don't boil).
Season with salt and pepper.

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