Greek avgolemono soup with spinach, egg and lemon. Really healthy and incredibly creamy without cream, branding & Co.
A vgolemo .... WHAT? Do not worry - the little tongue twister does not stand for toothpaste, but for something very, very delicious. If you are looking for wonderfully creamy soups, but do not fancy a lot of cream and baking in your food, then Avgolemono is definitely your new favorite word. The Greeks call this the mixture of whisked egg and lemon, which is stirred into soups and gives them an incredibly creamy, rich consistency. So maximum cream soup fun with really healthy ingredients (and by the way also perfect for the slim foot, ne)! Today my Avgolemono soup with fresh spinach and fresh dill - a classic Greek combination that really tastes like summer and vacation.
To make sure the Avgolemono soup really succeeds, there is a very simple trick: The Eggs should be at room temperature when whisked with the lemon juice. And so that they then do not get shocked in the hot soup and coagulate, the mixture is brought to a sip of boiling soup to temperature. This mixture is then stirred carefully in the only slightly simmering broth. And just wait a minute or two to dress the soup and get creamy. That's it!
Instead of fresh spinach you can also use Swiss chard, endive or another green leafy vegetable. Traditionally, the soup is prepared with chicken broth, but vegetarians can also use a strong vegetable broth wonderfully
So, now we only have to practice the correct pronunciation (click on the loudspeaker symbol) - and then it works the soup pot, right?
Have it tasty ღ
The recipe for Greek avgolemono soup with spinach, egg and lemon
1.25 l chicken or vegetable broth
100 g long grain rice
1 tsp salt
200 g spinach, washed & chopped
3 eggs, size L
4 tbsp lemon juice
1/2 tsp lemon peel, finely grated
3 -4 tbsp fresh dill, chopped (about 12 grams)
salt & black pepper
Bring the chicken broth to a boil, add the rice and salt and simmer for about 15 minutes.
Put the chopped spinach in the pot and let it cook for another 5 minutes.
Whisk the eggs in a bowl with 2 tablespoons of lemon juice. Slowly stir a ladle of boiling soup over the beaten eggs to allow them to warm slightly.
Add the egg mixture to the soup slowly, stirring. Add dill, lemon zest and black pepper. Simmer the avgolemono soup on a low heat for 1-2 minutes until it thickens creamy.
Finally, season with the remaining lemon juice and possibly more salt.
In soup plates or Peel and garnish with lemon slices and dill at will.
Tips: The soup is not good for warming up, as the egg in the soup can coagulate. The soup tastes very good on hot days, but also very cold!
White or farmer's bread, pita and tsaziki are perfect with the soup.
If you like it fuller, you can add chicken broth in addition to the rice cook small meatballs.