Description
Greek Fish Soup with Egg-Lemon Sauce (Avgolemono) is a warm and comforting Mediterranean classic featuring tender white fish simmered with fresh vegetables and herbs. The soup is brightened by a creamy, tangy egg-lemon sauce that enriches the broth with silky texture and vibrant flavor. Perfect for a light and nourishing meal, this recipe is easy to customize and delivers a harmonious blend of fresh, wholesome ingredients.
Ingredients
Scale
Fish and Broth
- 500g firm white fish fillets (e.g., cod, haddock, grouper), cut into bite-sized pieces
- 4 cups fish stock or water
Vegetables
- 1 medium onion, chopped
- 1 leek, white and light green parts only, cleaned and chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Herbs and Seasonings
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Egg-Lemon Sauce (Avgolemono)
- 2 large eggs
- 3 tablespoons fresh lemon juice (about 1 lemon)
Others
- 2 tablespoons olive oil
- Optional: 1/2 cup orzo or rice, rinsed for added texture
Instructions
- Prepare the Broth and Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions, leeks, carrots, and celery. Sauté gently until the vegetables soften and release their natural sweetness, creating a fragrant aromatic base.
- Add Fish Stock and Simmer: Pour in 4 cups of fish stock or water. Bring to a gentle boil, then reduce heat and let the vegetables simmer until tender, about 15–20 minutes. If using orzo or rice, add it now and cook until just tender.
- Cook the Fish: Add bite-sized pieces of fresh fish to the simmering broth. Cook gently until the fish is just opaque and flaky, approximately 5–7 minutes. Avoid overcooking to maintain tender texture.
- Prepare the Egg-Lemon Sauce (Avgolemono): In a bowl, whisk together 2 eggs and 3 tablespoons fresh lemon juice until smooth. Slowly temper this mixture by gradually adding a ladle of hot broth while whisking continuously. Once tempered, slowly stir the mixture back into the pot off the heat, thickening the soup without curdling.
- Final Seasoning and Serving: Season the soup with salt and freshly ground black pepper to taste. Stir in chopped parsley and dill for fresh herbal brightness. Serve hot, garnished with extra herbs, a drizzle of olive oil, and lemon wedges if desired.
Notes
- Temper the eggs carefully by adding hot broth slowly to prevent scrambling.
- Use freshly squeezed lemon juice for the best vibrant, tangy flavor.
- Add fish towards the end to avoid overcooking and keep it tender.
- Add fresh herbs like parsley and dill just before serving for maximum freshness.
- Adjust the quantity of the egg-lemon mixture to achieve desired soup creaminess or lightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: Greek fish soup, avgolemono, egg-lemon sauce, Mediterranean soup, white fish soup, healthy soup, lemon soup, Greek cuisine