Ingredients with Measurements:
- 4 medium zucchinis, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1/2 cup uncooked white rice
- 3 eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion until translucent.
2. Add the diced zucchini and cook for 5 minutes.
3. Add the chicken broth and rice, bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a separate bowl, whisk together the eggs and lemon juice until frothy.
5. Slowly add a ladleful of the hot soup to the egg mixture, whisking constantly.
6. Gradually add the egg mixture back into the pot of soup, stirring constantly.
7. Cook for an additional 5 minutes, stirring occasionally.
8. Season with salt and pepper to taste.
9. Use a blender or immersion blender to puree the soup until smooth.
10. Serve hot, garnished with chopped fresh dill.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 170
Fat: 4g
Carbohydrates: 25g
Protein: 9g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Brown rice can be used instead of white rice.
- Fresh parsley can be used instead of dill.
Variations:
- Add cooked shredded chicken or tofu for extra protein.
- Add chopped spinach or kale for extra greens.
- Use other vegetables such as carrots or celery in addition to or instead of zucchini.
Tips and tricks:
- Be sure to gradually add the hot soup to the egg mixture to prevent the eggs from curdling.
- Use an immersion blender for easier pureeing and less mess.
- Adjust the lemon juice to taste for a more or less tangy soup.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped fresh dill on top.
Garnishes:
Chopped fresh dill
Pairings:
- Serve with crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Avgolemono is a traditional Greek soup made with a lemon-egg broth. It is often served with chicken or rice, but can also be made with vegetables such as zucchini.
Flavor profiles:
Tangy, savory, and creamy
Serving suggestions:
Serve hot as a comforting soup on a chilly day.
Related Categories
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Region: Greek
Taste: Creamy, Tangy, Lemony, Savory, Comforting