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Recipe combo

Avgolemono Chickpea Soup

A vegetarian Greek egg-lemon soup made with vegetable broth, chickpeas, rice, and fresh lemon. The classic avgolemono finish makes it creamy and bright without using cream.

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Recipe details

Cuisine
Greek
Servings
4
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
medium

Ingredients

  • 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
  • 1 Count Yellow onion, finely chopped - 1 (medium), finely chopped
  • 2 Count Garlic, minced - 2 (cloves), minced
  • 6 Cup Vegetable broth - 6 (cups)
  • 0.5 Cup Long-grain white rice - 1/2 (cup)
  • 1 Can Chickpeas, drained and rinsed - 1 (15-ounce can), drained and rinsed
  • 2 Count Large eggs - 2 (count)
  • 2 Count Fresh lemons, zested and juiced - 2 (medium), Zested and juiced to get about 1 teaspoon zest and 1/4 cup juice.
  • 1 Teaspoon Fine salt - 1 (teaspoon)
  • 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)
  • 2 Tablespoon Fresh dill, chopped - 2 (tablespoons), chopped

Instructions

  1. Prep vegetables, herbs, lemons, and chickpeas

    1. *Finely chop the onion*, *mince the garlic*, zest and juice the lemons to get about 1 teaspoon zest and 1/4 cup juice, chop the dill, and *drain and rinse the chickpeas*.

  2. Sauté aromatics

    2. Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for *4 to 5 minutes* until *soft and translucent*; stir in the garlic and lemon zest for *30 seconds*.

  3. Simmer broth, rice, and chickpeas

    3. Add the vegetable broth, rice, and chickpeas. Bring to a *gentle simmer*, partially cover, and cook for *15 to 18 minutes* until the rice is *tender*.

  4. Whisk the egg-lemon mixture

    4. In a medium bowl, whisk the eggs and lemon juice until *smooth and slightly frothy*.

  5. Temper the eggs

    5. *Temper the eggs* by slowly ladling about 1 cup of hot broth into the egg-lemon mixture while *whisking constantly*; repeat with 1 more cup of hot broth.

  6. Finish the avgolemono soup

    6. Reduce the soup to low heat. Slowly pour the tempered egg-lemon mixture into the pot while *stirring constantly*, then cook gently, stirring often, for *2 to 4 minutes* until *slightly creamy* and an instant-read thermometer inserted into the soup, not touching the pot, registers *160°F/71°C*; do not boil.

  7. Season and serve

    7. Stir in the black pepper and dill. Taste and adjust seasoning, then serve the soup *warm* with a *silky egg-lemon broth*.