Categories: Eats, Life Style

Avgolemono with Escarole

Hey, What’s Cookin’?

Avgolemono, which is Greek for “egg-lemon,” is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth and heated until they thicken. There are about as many variations of avgolemono as there are stars in the night sky! Today we’re focusing on the soup, which is possibly the most iconic of all Greek soups. Eggs act as the thickener to this chicken-broth based soup, while lemon juice and zest brighten the flavor. This soup can be served as a simple broth or, with the addition of cooked chicken and extra vegetables, as a dish worthy of a lunch or light dinner.  Meal-preppers can make a pot on Sunday and enjoy it all week long, for both snacks and meals.

In addition to being a great lunch or dinner, this soup is perfect for those between-meal times when you’re feeling really hungry but are trying to keep your food intake in check. The protein in the soup will ease your hunger, the broth and veggies will give you a feeling of fullness, and the lemon will delight your tastebuds!

Avgolemono with Escarole

Serves: 5


  • 5 cups high-quality chicken or vegetable stock
  • cup cauliflower rice
  • 4 cups escarole, coarsely chopped
  • 3 large eggs
  • 2 to 3 tablespoons fresh lemon juice, as needed
  • ½ teaspoon finely grated lemon zest
  •  Kosher salt and black pepper


  1. In a medium pot, bring stock to a simmer. Add cauliflower rice and simmer gently until tender, 5 to 10 minutes. Stir in the escarole for the last 5 minutes of cooking.
  2. In a medium bowl, whisk together the eggs and 2 tablespoons lemon juice. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.


  1. Chop up some rotisserie chicken and add to the soup to make it hearty enough for lunch or a light meal.
  2. If you enjoy fennel, one small, thinly sliced fennel bulb will take the flavor of this soup to another level, as well as adding extra fiber, vitamins, & minerals. Add the sliced bulb to the stock before the cauliflower rice and let simmer for 10 minutes, then add cauliflower rice and continue the recipe.
  3. Not a fan of escarole? Baby spinach and baby kale are fine substitutes, and they don’t need to be chopped.



Photograph via Evan Sung for The New York Times

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