Creamy White Bean Avgolemono Soup
Ingredients
Main Ingredients
White beans (cooked, drained)
400 g
Eggs (large)
2 pcs
Lemon (juiced)
1 pcs
Olive oil
30 ml
Onion (diced)
1 pcs
Garlic (minced)
2 cloves
Vegetable broth
1000 ml
Salt
5 g
Black pepper
2 g
Instructions
Prepare the base
Heat olive oil in a pot over medium heat. Add diced onion and sauté until translucent.
Add garlic
Add minced garlic and cook for 1 minute until fragrant.
Simmer the soup
Add white beans and vegetable broth. Bring to a simmer and cook for 10 minutes.
Prepare egg-lemon mixture
In a bowl, whisk eggs with lemon juice until well combined.
Temper the eggs
Slowly ladle hot soup into the egg-lemon mixture while whisking constantly to prevent curdling.
Combine and finish
Return the tempered mixture to the pot and stir gently over low heat until the soup thickens slightly. Season with salt and pepper.
Serve
Ladle the soup into bowls and serve hot.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to avoid separating the egg mixture.
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