Step-by-Step Guide to Prepare Super Quick Homemade Easy Avgolemono (Greek egg-lemon soup or sauce)

Easy Avgolemono (Greek egg-lemon soup or sauce).

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy avgolemono (greek egg-lemon soup or sauce). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Easy Avgolemono (Greek egg-lemon soup or sauce) is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 1 steps. Here is how you cook that.

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

1. Get 1/2 c of 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 of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
3. Make ready of Zest and juice of 3 juicy lemons (~1 c lemon juice).
4. Get 2 of eggs.
5. Get 1 tsp of cornstarch.
6. Prepare 1 tsp of dried herbs, recommend oregano, thyme or marjoram, as available.
7. Take 1/4 c of fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).
8. Take of Salt + Pepper.
9. Prepare of 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..

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