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Wednesday, 21 December 2011

Egg and Lemon Soup (Avgolemono) - A New One On Me!

I have finally broken up from work for the festivities, I am finding it is quite a difficult time of year to actually relax.  Today could not be a PJ and Crochet Day as I had shopping to do.  Euan was a superstar accompanying me to two supermarkets without complaint...we did have lunch at one of them and it was nice to sit and chat together....for a change!!!  My Dad used to say I was like 'A bit of Sticky Toffee Paper' towards him and now I have a 'Euan' I can really relate to what Daddy meant!   I love family time if I don't have a lot to do...I need to slow down and chillax and make the most of the holidays now without stressing.  I have been doing a lot of 'stress baking' this last week, it is a form of procrastination from housework and makes even more mess, but I am happy while I am doing it.  I feel a few 'New Years Resolutions' coming on already.
     I used to read a Newspaper every day, but now I read the 'News' quickly online and read lots of Blogs.  I came across a brand new blog last week when Yvonne from Domestic Bliss introduced herself to me in 'Blogland'.  Yvonne is Scottish and living in Cyprus.  She posted a recipe here that intrigued me.  It is described as a 'Greek Cypriot Traditional Winter Warming Soup', I really needed a 'Winter Warmer'.  I like the concept of very simple food and I like trying 'New to me' foods.  My version of the recipe made enough for myself as nobody fancied 'Egg and Lemon Soup'.  I thoroughly 'googled' it and read all about it on 'Wikipedia'.  It is a very traditional and widely eaten soup.

500mls of water
1 vegetable stock cube
25g of Basmati Rice (you can also use pasta or tapioca)
1 egg (from your bestest clucky buddies)
The juice of 1 lemon
Cinnamon for sprinkling on top ( I got confused and used Nutmeg!!!  Doh)

Boil the water, rice and the stock cube.  Mix the egg and lemon juice together thoroughly.  Add a tablespoon at a time of the hot stock to the egg and lemon mixture until you have approximately 200mls of mixture.  Stirring constantly add the egg and lemon to the soup.  It should thicken the soup smoothly without curdling.  Sprinkle with the spice of your choice!  Eat while nice and hot.  Very economical and nutritious.  Some foods you can feel are doing you good when you eat them.  This is a good healthy soup.  I will experiment again by using Orzo pasta and a few vegetables.


  1. Dayle and I are with your menfolk on this one. We'll pass on the egg and lemon soup. LOL!!

    ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉
    *M*E*R*R*Y* *C*H*R*I*S*T*M*A*S*!*
    ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉ ❉
    ((hugs)), Teresa :-)

  2. That sounds really interesting. I would suggest sprinkling ground cumin or perhaps ground coriander on it next time, which will make it more Indian/Middle Eastern-y.

  3. Teresa, you made me laugh...we try all sorts of concoctions in this house...Egg and lemon Soup has to be up there among the more unusual (for us). I had to thoroughly gooogle this recipe to believe it!

  4. Mrs Jones, I think that would be a good way to go. I was thinking a light dusting of Garam Masala ... for a real Winter Warmer, but I wanted to try the more traditional recipe first. Eggs are eaten in soups in quite a few Cultures. (Just not in our house!)

  5. Yup, it sounds a bit odd to me too! Looks quite attractive though I don't think I'd be adventurous enough to try it, I'm such a wuss!

    Happy Christmas!
    Lori x


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