Greek Goddess Egg & Lemon Soup w/Spring Greens
Updated: Jun 22
You will be well-nourished with the color, texture, and flavor of my version of the Greek classic, avgolemono. Warmly welcome the erratic nature of spring, warm one day, windy the next, and then - spring snow!
2 quarts organic chicken broth (if not homemade add 1 TBS organic chicken bouillon/base)
small onion or ½ large onion, chopped
½ tsp dried oregano
sea salt and white pepper to taste
½ cup chopped celery
½ cup shredded carrots (approx. 2 small carrots)
½ cup chopped fresh dill
1 cup chopped beet greens
juice of 1 large lemon
3 egg yolks
1 cup shredded cooked chicken meat
Cooked white rice (add butter, salt & black pepper during cooking)
In a large pot, simmer chicken stock with chopped onion, oregano, a little salt and white pepper for 5 minutes. Then add celery and carrots and simmer for 10 more minutes. Add fresh dill and beet greens simmering for another 5 minutes or until all vegetables are tender. Add lemon juice. In a separate bowl whisk the egg yolks until smooth and continue whisking while gradually adding a ladle of the soup broth to equalize the temperature. Then return the egg mixture back to the pot while whisking. Add shredded chicken and warm through. Adjust salt and pepper. Serve warm over rice and add garnish with a slice of lemon and sprig of dill.
Bon Appetit ~ from one Goddess to another!