Souppa Avgolemone or Beid Bi Lamoun

Name: Souppa Avgolemone or Beid Bi Lamoun (Egg and Lemon Soup)
Cuisine: Greek
Ingredients: 3 large eggs; 2 celery stalks and leaves; 1 chicken, or a carcass and bones, or enough giblets for a good stock; Juice of 1 or 2 lemons; 120 g (4 oz) long-grain rice, uncooked; 1 teaspoon thyme; Salt and pepper; Some parsley stalks; 1 large onion, quartered; 2 bay leaves; 2 carrots, cut into pieces

Egg and Lemon Soup

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This popular Middle Eastern soup is always made in Greece whenever chickens are boiled. Meat and fish stock are also used. The stock can be prepared in advance but the rest must be done at the last minute before serving.

Ingredients

Stock

1 chicken, or a carcass and bones, or enough giblets for a good stock
1 large onion, quartered
2

Europe
Greece
Gluten-free
Soup
Mediterranean

Method

Put all the ingredients for the stock in a large saucepan. Cover with water, bring to the boil, remove any scum, then reduce the heat and simmer for an hour.

Ladle off any fat from the surface and strain through a fine sieve, then return to the pan, taste and adjust seasoning. There should be 1¾ litres