Greek soup known for its egg-lemon mixture that thickens the broth. Some versions are simple, just broth with thickening and ...

(Milk Street via AP) This image released by Milk Street shows a recipe for Greek egg-lemon soup. (Milk Street via AP) By CHRISTOPHER KIMBALL This Greek soup gets its name, avgolemono, from the ...

This soup takes little-to-no-effort, uses ingredients you probably have in the fridge and it takes under an hour to make!

The delicate flavours of flounder are elevated by the richness of a traditional Greek avgolemono sauce in a sensory escape to the Greek Islands. Want 20% off at THE ICONIC? Sign up for the latest ...

Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to ...

It can be served as a light meal and has a creamy, tangy taste. It all sounds a bit strange when you first read the recipe but it works and is completely delicious. Bring stock to a boil and add ...

In this recipe from our cookbook “Milk Street 365 ... such as dill or chives. Avgolemono: Greek egg-lemon soup Start to finish: 45 minutes (20 minutes active) Servings: 4 Ingredients ...

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we poach bone-in, skin-on chicken breasts in store-bought broth to give it a rich body ...

In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture ... We prefer the latter. In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of ...