A Greek soup made with chicken broth, rice, lemon and eggs.
Myra was fascinated with foods from other countries. She loved to travel. She loved to talk to people about recipes. When we were kids, she would take cooking classes and try new recipes out on us. We had meat loaf and potatoes. We also had soufflés and poached fish.
Myra lived in Detroit, and could walk to Greek Town. There was one restaurant in particular that she and her sweetie went to so often they knew her by name. She would talk through recipes with the owners and come up with her own version. This soup recipe was one a customer favorite-people still mention it online.
Avgolemono Soup
Equipment
- 1 four quart soup pot
- 1 wire whisk
Ingredients
- 1 quart Chicken Broth
- 1 quart water
- 1/4 cup chicken base (such as Better than Bouillon)
- 1 cup white rice (level measurement)
- 2 eggs
- 1/2 cup lemon juice Myra used bottled lemon juice
Instructions
- Bring the broth, water and chicken base to a boil
- When it boils, add the white rice, Simmer for 15 minutes, only until rice is just tender.
- While this is cooking, whip 2 eggs with the 1/2 cup of lemon juice.
- When the rice is cooked turn off the heat. Gradually add 2 or 3 cups of the hot soup to the eggs while stirring with the whisk- then add the egg mixture to the soup in the pot. Do not cook after adding the eggs.
- Add one cup of cold water. This keeps the rice from continuing to cook.
6 responses to “Avgolemono Soup”
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I will be testing my luck at this recipe as it was a favorite of mine. At Myra’s I had so many favorites! Thank you again for this endeavor. -
Tried this today. Perfect just like we remembered it! Do we lower the boil to a simmer once adding the rice? Would help to clarify for newbies like myself.
Also, your recipe says CUPE of lemon juice. I hope that is cup! -
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This would be my first choice of recipes from my many times at Myra’s. I can hardly wait to try making it. Thank you so much. I miss your mother and am so glad to know she has a daughter who is continuing her legacy that meant so much to so many. -
I was ironically just thinking about Myra’s this week and dreaming of this soup. What perfect timing to receive an email from you this week! Cannot wait to try this!
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We had agvolemono soup for supper tonight, and it’s just as good as I remembered! I assumed that Myra’s soups would be difficult to make and I’m so happy that it’s easy – this is going into frequent rotation in my kitchen!
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