Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, easy avgolemono (greek egg-lemon soup or sauce). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Easy Avgolemono (Greek egg-lemon soup or sauce) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. Prepare 1/2 c cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc
2. Prepare 1 1/2 c hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water)
3. Make ready Zest and juice of 3 juicy lemons (~1 c lemon juice)
4. Get 2 eggs
5. Make ready 1 tsp cornstarch
6. Get 1 tsp dried herbs, recommend oregano, thyme or marjoram, as available
7. Prepare 1/4 c fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish)
8. Prepare Salt + Pepper
9. Prepare Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs

Steps to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end.
2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!
3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono.
4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken.
5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc.

So that’s going to wrap this up for this special food easy avgolemono (greek egg-lemon soup or sauce) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!