Lemon soup

We bring you an “Italianised” version of the famous Greek Soup based on eggs and lemon juice, better known as avgolémono.

Ingredients (Serves 4)

  • 1 litre vegetable stock
  • 5 celery stalks
  • 1 onion
  • 3 carrots
  • the juice of 3 limons (9 tablespoons of Limmi lemon juice)
  • 2 cups of rice
  • 4 egg yolks
  • 2 tablespoons olive oil
  • salt and tabasco sauce to taste


Finely chop the celery, carrots and onion. Place two tablespoons of olive oil in a pan, bring it up to medium heat and add the chopped vegetables. Once the onions are golden, add a few drops of tabasco sauce (to taste), the lemon juice and 1 litre of hot vegetable broth. Cook on medium heat for 10 minutes, then add the rice, salt to taste and cook for approx. 20 minutes, stirring occasionaly, till the rice is done. Once the rice is cooked, stir in the egg yolks, lower the heat and stir until the soup reaches a creamy consistency, after which…

Buon appetito!