Eggs and lemon are what make avgolemono, the most celebrated of Greek soups, both elegant and nourishing. Protein-packed from the eggs and tangy from the lemon, the smoothing broth is an iconic dish of the Greek isles, traditionally made by mothers and grandmothers to keep their families healthy, or to heal whatever might ail their brood.
It is also has pride of place as the first course of important holiday feasts such as Easter.
Because it is simple, light and nourishing, this soup is good to eat during treatment, perfect for days you might be feeling tired or depleted. It’s a sunnier, slightly exotic version of the chicken noodle soup you might have grown up with, and the bite of lemon could serve to brighten a palate jaded by chemo.
Though Avgolemono is a Greek classic, similar dishes can be found throughout the Mediterranean. In addition to its comforting appeal, the soup is loved for its versatility. Like most cultures’ versions of chicken soup, the recipe can be adapted depending on personal preference or what’s in the cupboard. The soup usually begins with chicken broth, though vegetable or other stocks can be used as well. The broth gets its bulk from rice, orzo or another small pasta. Using brown rice, a whole grain pasta or quinoa will lend the soup added fiber and nutritional benefits. See the delicious.
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