Greek avgolemono soup is delicious and easy to make. It's the perfect comfort dish to prepare on chilly days or when you feel ...

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

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 ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are ...

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

When steeped in the mysterious world of voracious imagination, you might be hard-pressed to draw similarities between a ...

Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg whites, whisking to incorporate. Serve immediately with freshly ground black pepper.

The bones and skin are removed and the meat is shredded and added to the soup just before serving. Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that's thickened and seasoned, while others are more substantial and ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial ...