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| My version of this traditional Greek Soup has a little thyme and parsley added to the broth. |
(Updated with new photos and slightly easier instructions and added to Recipe Favorites, December 2011) For years Avgolemono Soup has been one of my favorite things to order in a Greek restaurant so in 2006 I tried making it for my New Year's Day Soup Party and posted it on the blog. This year for Thanksgiving I had the idea of trying this soup with leftover turkey instead of chicken, but I ran out of turkey before that idea could come to pass. I couldn't get the thought of Egg-Lemon-Rice Soup out of my mind though, so I made my original recipe again and took some greatly improved photos. My version of this soup has a little dried parsley and dried thyme added to the stock, plus a little lemon zest in the Avgolemono sauce, which isn't always used in authentically Greek versions. I love this recipe which produces a flavorful soup that stayed good in the fridge for about five days, with me eating some nearly every day for lunch.
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