Jane Grigson

Avgolemono Sopa

Greek egg and lemon soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cooking of the Mediterranean
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

A refreshing soup that can be served warm or chilled. Moreover, it can be made with either chicken or fish stock. If you use only a small quantity of liquid, the recipe will give you a sauce for serving with chicken or fish or special vegetables such as asparagus, new potatoes, sugar peas and so on.

Ingredients

  • 1 litre (1¾ pints) chicken or fish stock
  • 3 large egg yolks (size

Method

Season the stock and heat it to simmering point. Whisk the egg yolks and lemon juice together and then add a mug of the stock slowly, still whisking. Remove the stock pan from the heat and whisk the egg mixture into the remaining stock. Taste and add more lemon juice, or seasoning if it needs it.

To serve the soup hot, put the pan back on the heat and continue to whisk the soup to make