Egg-Lemon Soup with Cinnamon and Cayenne

Published March 1, 2000.

Why this recipe works:

When devising our avgolemono recipe, we were aiming for a well-balanced, smooth-textured soup with real lemon flavor. For this classic egg and lemon soup recipe, we simmered the stock with lemon zest, made sure the eggs were not cold, and tempered them slowly with hot stock before adding them… read more

When devising our avgolemono recipe, we were aiming for a well-balanced, smooth-textured soup with real lemon flavor. For this classic egg and lemon soup recipe, we simmered the stock with lemon zest, made sure the eggs were not cold, and tempered them slowly with hot stock before adding them to the soup.

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Makes about 8 cups, serving 6 to 8

Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated. This variation of the classic Avgolemono, the test kitchen favorite, is based on a Tunisian-style egg-lemon soup detailed in Mimi Sheraton’s "The Whole World Loves Chicken Soup" (Warner Books, 1995).

Ingredients

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