Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, easy avgolemono (greek egg-lemon soup or sauce). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Easy Avgolemono (Greek egg-lemon soup or sauce) is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. Take 1/2 c cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc
2. Take 1 1/2 c hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water)
3. Make ready Zest and juice of 3 juicy lemons (~1 c lemon juice)
4. Make ready 2 eggs
5. Make ready 1 tsp cornstarch
6. Get 1 tsp dried herbs, recommend oregano, thyme or marjoram, as available
7. Make ready 1/4 c fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish)
8. Prepare Salt + Pepper
9. Make ready Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs

Steps to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end.
2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!
3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono.
4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken.
5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc.
6. Ready to serve and ENJOY!

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