Description
A light, Greek-inspired avgolemono soup enriched with tangy sourdough, bright lemon, and mellow garlic for a creamy yet refreshing bowl.
Ingredients
Scale
- 4 cups chicken broth or vegetable broth
- 1/2 cup sourdough starter or 1 cup cubed stale sourdough bread
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper to taste
- 1–2 tablespoons chopped fresh dill, parsley, or thyme
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
- Pour in broth and bring to a gentle simmer.
- If using sourdough bread cubes, add and simmer for 10 minutes; if using starter, whisk it directly into the broth.
- Optional: blend partially with an immersion blender for a smoother texture.
- In a separate bowl, whisk eggs and lemon juice until frothy.
- Temper the egg mixture by slowly whisking in 1 cup of hot broth.
- Reduce heat to low and slowly stir in the tempered egg-lemon mixture, stirring constantly.
- Cook over low heat for 2 to 3 minutes until the soup thickens, avoiding boiling.
- Season with salt and pepper, stir in fresh herbs, and adjust consistency with additional warm broth if needed.
- Serve garnished with lemon zest, cracked pepper, and a drizzle of olive oil alongside crusty sourdough bread.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Sourdough Lemon Garlic Soup, Avgolemono, Greek Soup