Greek Avgolemono Egg Soup

Greek Avgolemono Egg Soup

The Greek food community has been making an egg-enriched soup for hundreds, if not thousands of years. In this version, the traditional lemon soup is fortified with roasted kabocha squash, kale and brown rice to make it a heartier version that can make it a meal.  A final sprinkle of toasted pumpkin seeds adds some welcome crunchy texture. The squash can be added to each bowl to retain its texture or added to the soup itself and stirred in.

Yield: 10 portions

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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