Αυγολεμονο

To the uninitiated, avggolemono may seem like an odd choice for a soup. After all, it's essentially a thickened broth made with eggs and lemon juice. But trust me, this classic Greek dish is a true culinary delight, and once you've tried it, you'll understand why it's a staple in Greek kitchens.

The key to making a great avggolemono is to use fresh, high-quality ingredients. Start with a good chicken or vegetable broth, and make sure your eggs are fresh. The lemon juice should be freshly squeezed, and you'll want to use a good quality olive oil.

Once you have your ingredients, the soup is actually very easy to make. Simply whisk together the eggs, lemon juice, and a little bit of the hot broth. Then, slowly add the egg mixture to the remaining broth, whisking constantly. Bring the soup to a simmer and cook until it has thickened slightly. Season to taste with salt and pepper, and serve hot.

Avggolemono can be served on its own or as a side dish with grilled meats or fish. It's also a great way to use up leftover chicken or vegetables. No matter how you serve it, I guarantee you'll love this delicious and comforting soup.

Here are a few tips for making the best avggolemono:

• Use a good quality broth. The broth is the base of the soup, so it's important to use a good one. I recommend using a homemade chicken or vegetable broth, but if you're short on time, you can also use a good quality store-bought broth.
  
• Make sure your eggs are fresh. Fresh eggs will give your soup a richer flavor and a smoother texture.
  
• Use freshly squeezed lemon juice. Fresh lemon juice will give your soup a brighter flavor than bottled lemon juice.
  
• Don't overcook the soup. Avggolemono should be cooked until it has thickened slightly, but you don't want to overcook it or it will become rubbery.
  

So there you have it, my recipe for avggolemono. I hope you enjoy it as much as I do!

Kali orexi!