After I had the Avgolemono Soup at Le Petit Greek in L.A., I couldn’t stop thinking about it. I love making soups. Something about how the flavors meld together in the pot soothes me. And I love eating soup, especially in the winter.
INGREDIENTS
1 1/2 cups of white rice
4 tbsp. olive oil
2 carrots (chopped)
2 stalks celery (chopped)
1/2 teaspoon oregano
salt and pepper to taste
2 eggs
2 lemons (juice)
1 handful dill (chopped)
DIRECTIONS
3. Take the pot off the heat.
4. Whisk the eggs in a bowl until frothy.
5. Whisk in the lemon juice.
6. Slowly whisk in some of the liquid from the soup to temper the eggs.
7. Mix the avgolemono sauce into the soup.
8. Stir in the dill and serve.