Avgolemono

This refreshing soup is the Greek version of a dish and flavor combination that is made throughout the Mediterranean. High Fiber, Lactose Free, Low Sugar, Organic, Soy Free, Vegetarian.

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Rating: 5
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Servings 6people
Cook Time 20minutes
Submitted By Sarah House
This refreshing soup is the Greek version of a dish and flavor combination that is made throughout the Mediterranean. High Fiber, Lactose Free, Low Sugar, Organic, Soy Free, Vegetarian.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 6people
Cook Time 20minutes
Submitted By Sarah House
This refreshing soup is the Greek version of a dish and flavor combination that is made throughout the Mediterranean. High Fiber, Lactose Free, Low Sugar, Organic, Soy Free, Vegetarian.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Soak farro overnight in water to cover with 1/4 tsp salt.
  2. Drain farro. Add farro to a soup pot with stock. Cook over medium heat until soft, about 10 minutes.
  3. Whisk eggs until light and fluffy, then add lemon juice and whisk to combine. Slowly drizzle a small ladle-full of hot stock into the egg mixture, mixing continuously. Repeat with two more ladle-fulls of hot stock.
  4. While whisking the soup (stock with farro), slowly begin to stream in the egg mixture. Whisk over medium heat until the soup begins to thicken to the desired consistency.
  5. Season to taste with salt and pepper and serve with fresh lemon wedges, if desired.
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