Avgolemono Soup with Kale and Vegetables

Avgolemono is the Greek egg and lemon sauce that turns a simple broth into a silky soup. This version adds kale, carrot and onion to the classic rice, for a heartier bowl that is still quick to make.

Serves: 6 | Prep: 15 min | Cook: 35 min

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 litres chicken or vegetable stock
• 150 g short- or medium-grain rice
• 150 g kale, stems removed and chopped
• 3 eggs
• Juice of 2 lemons
• Salt and pepper
• Shredded cooked chicken (optional)

Method

1. Soften the onion and carrot in the olive oil for 5 minutes.
2. Add the stock, bring to the boil, add the rice and simmer for 15 minutes.
3. Add the kale and simmer for another 5 minutes until the rice is cooked. Turn off the heat.
4. Whisk the eggs until frothy, then slowly whisk in the lemon juice.
5. Whisk in two ladles of hot soup, one spoonful at a time, then stir the mixture back into the pot.
6. Warm gently without boiling, add the chicken if using, and season.

Tips

• Never let the soup boil after adding the egg and lemon, or it will curdle.
• Add the lemon juice to the eggs slowly for the smoothest result.

Products from Bakaliko

• Knorr - Extra Flavor of Vegetables 147 g
• Kandylas - Hilopitaki 500 g (use instead of rice)

More Greek recipes

• Fasolada: Greek white bean soup
• Greek lamb lemonato