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avgolémono

αυγολέμονο

Egg-lemon soup—a rich chicken broth with lemon and dill and eggs whipped into it—is a Greek classic although it’s not one that often appears on restaurant menus.

Avgolémono is also a sauce, thickened with corn starch, added to dolmádes, lachanontolmades pork and celery and other dishes.

Soups, sauces and stews

Text © Dana Facaros

Image by Robin Norwood, Creative Commons License