Greek-inspired Onion Avgolemono Elixir
Ingredients
- 4 large onions thinly sliced
- 50 g low-fat spread or butter
- 450 ml 3/4pt vegetable stock
- 450 ml 3/4pt skimmed milk
- 2 egg yolks
- ½ teaspoon freshly squeezed lemon juice
- 2 thick slices wholemeal bread cubed
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- In a heavy saucepan, melt the low-fat spread or butter.
- Add the thinly sliced onions and cook gently, covered, for 10 minutes, stirring occasionally, until soft.
- Add the vegetable stock and season with a little salt and pepper.
- Bring to a boil, reduce the heat, and simmer gently for 30 minutes.
- Stir in the skimmed milk and heat through.
- Whisk the egg yolks with the lemon juice.
- Add 2 ladlefuls of the hot soup and whisk well.
- Stir the egg and lemon mixture into the soup and heat through gently, still stirring, until slightly thickened.
- Avoid boiling to prevent curdling.
- To make the croûtons, spread out the bread cubes on a baking tray and bake in the oven for 10 minutes until a deep golden brown.
- Ladle the soup into warm individual bowls and sprinkle with the croûtons just before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting Greek-inspired onion avgolemono soup with a light and zesty white wine such as a Sauvignon Blanc or Pinot Grigio. The wine’s acidity will complement the richness of the soup, creating a delightful and well-balanced pairing.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 7 g | Fiber: 4 g | Sugar: 10 g
