Avgolemono soup, a staple in Greek cuisine, derives its name from the two key ingredients: 'avgo' meaning egg and 'lemoni meaning lemon. The origins of avgolemono can be traced back to ancient Greece, although some culinary historians suggest that the technique may have been influenced by Sephardic Jews who introduced a similar egg-lemon sauce called 'agristada' to the Mediterranean region after their expulsion from Spain in 1492. (This was a sauce that was served with meats and it is creamy in texture and taste, thus adhering to the strict Jewish dietary laws about not serving milk and meat in the same meal.)
The base of Avgolemono soup is traditionally made with chicken broth, rice or orzo, eggs, and lemon juice. The eggs are beaten and then slowly tempered with hot broth to prevent curdling before being added to the soup, giving it a rich and creamy texture without the need for cream. This technique is a hallmark of many Mediterranean dishes that incorporate the egg-lemon combination.
When I worked at Thermomix Australia as the recipe developer, I created a recipe for this soup, which I believe is still in use on your Cookidoo, but I have changed my approach quite significantly to the original. This is a lot tastier and more authentic. The turmeric is more for colour than flavour in such a small amount and can be left out if you don't have any handy.
Health Benefits of Avgolemono Soup
Rich in Protein: The use of eggs provides a significant amount of protein, which is essential for muscle repair, immune function, and overall body maintenance.
Boosts Immune System: Chicken broth, a key ingredient, is known for its immune-boosting properties. It contains amino acids like cysteine, which can help thin mucus in the lungs and reduce inflammation.
High in Vitamin C: Lemon juice is a good source of vitamin C, an antioxidant that supports the immune system, helps the body absorb iron, and promotes healthy skin.
Supports Digestive Health: The soup's lightness and the presence of lemon, which has alkaline properties, can aid digestion and help balance the body's pH levels.
Low in Calories: Avgolemono is generally low in calories, making it a healthy option for those looking to maintain or lose weight without sacrificing flavor.
Comforting and Soothing: Like many traditional soups, avgolemono is often consumed when someone is feeling under the weather. Its warmth and gentle flavors make it easy to digest and soothing for the stomach.
Avgolemono soup is not only a comforting and yummy dish but also offers a variety of health benefits, making it a nutritious choice in a balanced diet.
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Need
- 2 cloves garlic
- 1 brown onion peeled and halved
- 1 stalk celery, cut into pieces
- 1 carrot, cut into pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Litre water (or liquid chicken stock if you prefer)
- 2 Tablespoons Chicken Stock Powder (omit if using liquid chicken stock) Recipe
- 1/2 Teaspoon ground turmeric
- 1 bay leaf fresh or dried
- 1 Teaspoon pink salt flakes BUY
- 600-800 Grams chicken thighs diced
- 160 Grams rice
- 50 fresh lemon juice plus some more to serve
- 2 egg yolks
- lemons to serve
- flat leaf parsley to garnish
- Plenty black pepper to serve
Do
- 1
Place garlic, onion, celery, carrot and EVOO into the Thermomix bowl and chop 5 sec/speed 5.
- 2
Saute 7 min/Varoma/speed 1/MC off.
- 3
Add water or stock, Chicken Stock powder, turmeric, bay leaf and salt to the Thermomix bowl and place the chicken into the Varoma dish. Set the Varoma into position.
- 4
Cook 30 min/Varoma/speed 3.
- 5
Transfer cooked chicken to an insulated serving bowl and keep as hot as possible. If after 30 minutes of cooking the chicken seems uncooked, you have cut the pieces too big! You can place them into the hot soup mixture and leave in the bowl for 10 minutes, then strain out into the insulated bowl and proceed with the recipe as directed.
- 6
Add rice to the Thermomix bowl and top up with water or liquid stock to the 1.5L mark, or higher, but not higher than the 2L mark.
- 7
Cook 15 min/100°C/Reverse/speed 3.
- 8
Whisk lemon juice and egg yolks in a small jug with a fork or balloon whisk. Add 1/2 cup of the hot soup stock to the jug a little at a time, as you continue to whisk. Add another half cup in this same manner.
- 9
Set timer 1 min/Reverse/speed 3 and pour the lemon egg mixture onto the lid, with the MC in place. It will drizzle through.
- 10
Divide the chicken between serving bowls, top with the hot soup and add a little more lemon juice to each bowl. Serve with plenty of cracked black pepper, lemon slices or wedges, and chopped parsley.
