Egg And Lemon Soup(Greek)
A tangy Greek egg and lemon soup with a smooth, velvety texture, perfect for comforting meals and highlighting bright citrus flavors. Suitable for lunch or light dinner.
Ingredients
Instructions
- Bring chicken stock to a boil; remove from heat.
- In a separate bowl, beat the eggs well until mixture looks thick.
- Add the lemon juice slowly while beating constantly with a whisk.
- Pour 1 cup of hot soup into the egg mixture, stirring quickly.
- Add another cup of hot soup to the egg mixture, stirring constantly.
- Pour the egg mixture into the soup, stirring until well mixed.
Tips & Substitutions
To achieve the perfect texture in your Egg and Lemon Soup, ensure that the eggs are beaten well before adding lemon juice. This prevents curdling. If you want a creamier soup, consider adding a splash of heavy cream. For a twist, try using homemade chicken stock instead of canned for enhanced flavor. Always taste and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
Serve the Egg and Lemon Soup hot, garnished with fresh herbs like dill or parsley for added flavor. This dish pairs beautifully with a light salad or crusty bread for a satisfying meal. For a complete dinner, consider serving it alongside Chicken Nicoise for a delightful combination of flavors.
Storage & Reheating
Store any leftover Egg and Lemon Soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the eggs from curdling. Stir frequently and add a bit of water or chicken stock if the soup has thickened too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Lemon Soup(Greek) contains roughly 111 calories, with 2g protein, 22g carbohydrates, and 2g fat. It is an excellent source of vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 563mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable stock instead of chicken stock?
Yes, you can use vegetable stock for a vegetarian version of this soup. However, the flavor will differ slightly. To enhance the taste, consider adding a dash of soy sauce or nutritional yeast.
What can I do if the soup curdles?
If your soup curdles, it may be too hot when you added the egg mixture. To fix it, you can blend the soup until smooth. For next time, ensure you temper the eggs slowly with hot stock before combining with the rest of the soup.
How can I make this soup more filling?
To make your Egg and Lemon Soup more filling, consider adding cooked rice or orzo pasta. Both options will add texture and heartiness, making it a complete meal. Serve with a side of crusty bread to soak up the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).