This lemon and leek soup is inspired by avgolemono, a Greek lemon-egg soup that is light-tasting yet hearty and filling. In the wintertime, this avgolemono recipe is perfect for when you feel a little scratch in the back of your throat - the citrus is refreshing and the addition of egg to the broth makes it just creamy enough to help. I've literally made this soup twice in the past two weeks and it's gotten a rave review from my whole family!
this 5 ingredient soup is my favorite soup recipe of 2020
i've literally made this soup twice in the past two weeks, and have eaten it for lunch and dinner more days than not! it's inspired by the greek lemon-egg soup avgolemono, and this chicken leek recipe from new york times cooking.
i didn't have any chicken when i made it, but i did have cannellini beans, and the beans were just delicious in the soup so that's what we're doing.
how to make avgolemomo step by step
This lemon-leek avgolemono soup is so easy to make.
- Prepare the soup's aromatics. Sautee half an onion and 1 lb of sliced leeks in 1 tablespoon of olive oil, just until they are sweating.
- Add in broth and beans. Pour in 8 cups of chicken broth. I keep Better Than Bouillon Low Sodium chicken bouillon on hand for emergency soup needs - not even sponcon, i love it and use it religiously. Next, add in 1 can (16 oz) of drained & rinsed cannellini beans, or any type of white bean you like. Bring it all to a boil and then reduce down to low heat.
- Prepare the egg-lemon mixture. In a large (2 cup minimum) measuring cup, squeeze ½ cup of lemon juice and crack 4 eggs. Whisk to combine the lemon juice and eggs.
- Temper the egg yolks -- ensure the soup is not boiling, then add in 2 cups of soup to the eggs/lemon and whisk continually to combine. Then add the 2 cups of egg/lemon/soup back into the whole pot and whisk to combine thoroughly.
- Serve!
sServe with some sliced lemons on top for extra lemon vibes.
recipe for avgolemono/lemon leek soup
other soup recipes you might like!!!
Lemon, Leek, and White Bean Soup
Ingredients
- ½ a yellow onion sliced thinly
- 2 pounds of leeks white and light green parts only, sliced thinly
- 1 16- oz can of cannellini beans
- 8 cups of chicken broth or 2 tablespoons of Better Than Bouillon mixed with 8 cups of water
- ½ cup of fresh lemon juice
- 4 eggs
Instructions
- Prepare the soup's aromatics. Sautee half an onion and 1 lb of sliced leeks in 1 tablespoon of olive oil, just until they are sweating.
- Add in broth and beans. Pour in 8 cups of chicken broth. I keep Better Than Bouillon Low Sodium chicken bouillon on hand for emergency soup needs - not even sponcon, i love it and use it religiously. Next, add in 1 can (16 oz) of drained & rinsed cannellini beans, or any type of white bean you like. Bring it all to a boil and then reduce down to low heat.
- Prepare the egg-lemon mixture. In a large (2 cup minimum) measuring cup, squeeze ½ cup of lemon juice and crack 4 eggs. Whisk to combine the lemon juice and eggs.
- Temper the egg yolks -- ensure the soup is not boiling, then add in 2 cups of soup to the eggs/lemon and whisk continually to combine. Then add the 2 cups of egg/lemon/soup back into the whole pot and whisk to combine thoroughly.
- Serve!