Avgolemono (Lemon and Egg Soup)

    Avgolemeno is a Greek soup that traditionally includes chicken and orzo. The meat and starch are omitted in this version and create a smooth soup that is drinkable, if desired. This is a bright, clean-tasting soup thanks to the fresh lemon juice.

    54 g raw egg, mixed well

    52 g 40% heavy cream

    50 g chicken broth, Imagine free range

    16.8 g European-style butter

    2 g fresh lemon juice

    Optional: salt/pepper

    After measuring all ingredients on a gram scale, combine the eggs, cream, broth, and butter in a microwavable bowl. Heat in 30-second increments, stirring well each time. The eggs need to be heated until they reach at least 160°F, or about 2 minutes total. The longer the soup is cooked, the thicker and more “scrambled” the eggs will become. When the soup has reached the desired consistency, stir in the lemon juice.

    Notes: If the eggs have overcooked, use an immersion blender to bring it back to a smooth consistency.