Avgolemono Soup With Peas Recipe

Cooking Directions

• STEP 1.In a large pot, bring chicken broth to a boil.
• STEP 2.Add the peas and cook until tender, about 5 minutes.
• STEP 3.In a separate bowl, whisk together the eggs and lemon juice.
• STEP 4.Slowly pour the egg mixture into the pot, stirring constantly.
• STEP 5.Continue to cook the soup over low heat, stirring constantly, until it thickens slightly.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the soup hot or cold, garnished with fresh herbs if desired.

Cooking Tips

• Be sure to whisk the egg mixture constantly while pouring it into the pot to prevent the eggs from curdling.
• If the soup becomes too thick, you can thin it out with a little more chicken broth or water.
• For a heartier version, you can add cooked chicken or turkey to the soup.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.