Time: 15 min.
Complexity: easily
Servings: 4

Avgolemono (Greek chicken soup with egg-lemon dressing) - detailed recipe.

Ingredients:

• 6 cups chicken broth
• A pinch of saffron or saffron powder
• 1 bay leaf
• 1 lemon, peeled into strips, plus 4-5 tbsp juice
• 2 eggs category CO
• 2 yolks from category CO eggs
• A couple of drops of hot sauce
• A handful of chopped parsley
• Salt and ground black pepper
• Pita chips any manufacturer and taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lemon juice, eggs, hot sauce, saffron, bay leaf, pita chips, parsley

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Preparation:

Step 1
• Bring the broth to a boil with the saffron, bay leaf, and lemon zest. Cover and simmer for 5 minutes, then turn off the heat and remove the bay leaf and lemon zest.
Step 2
• Whisk the eggs and egg yolks with lemon juice and hot sauce. Whisk in 1/2 cup of soup to warm the eggs.
  
  Whisk the egg mixture into the soup, then reduce the heat to low and stir until slightly thickened, 4-5 minutes. Add the parsley, salt, and pepper. Ladle the soup into bowls and top with a few pita chips.

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