Soup
Avgolemono Fish Soup (Greek Psarosoupa)
- Total timeTotal
- 1 hr 10′
- ServingsServings
- 6
Avgolemono fish soup, psarosoupa in Greek, is a fish soup finished with avgolemono, a silky egg and lemon sauce. This recipe is very easy, and if you follow the steps you'll get a sure result.
Avgolemono fish soup, psarosoupa in Greek, is a fish soup finished with avgolemono, a silky egg and lemon sauce. This recipe is very easy, and if you follow the steps you'll get a sure result.
Personally, I prefer a large fish head for the soup, because it hides a lot of flavor, but you can also use other parts of the fish or smaller fish suitable for soup.
Step by step
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The recipe
Avgolemono Fish Soup Recipe
Total time 1 hr 10′ · 6 servings
Ingredients
- Or 1.5–2 kg fish for soup
Method
- In a large pot, add the fish head and the peeled potatoes, carrots and zucchini.
- Peel the onion, cut a deep cross into it and add it to the pot. On top, add the celery and parsley sprigs.
- Cut the tomato in half, remove the stem and add it to the soup as well.
- Finally, add the olive oil, the bay leaf, a little salt and a few peppercorns.
- Turn the heat to high and boil the fish for about 40 minutes, until the vegetables are soft. Pierce the potatoes and carrots with a fork to check.
- Lift out the fish and vegetables with a slotted spoon and place them on a platter.
- Strain the stock through a fine sieve into a clean pot.
- Boil until the stock reduces to 2–2.5 liters, depending on how thin or thick you like the soup.
- Then add the turmeric and the rice, and boil for 15 minutes.
- Once the rice is soft, take the soup off the heat and make the avgolemono.
- Squeeze 2 lemons and put the juice in a food processor with 2 eggs. Blend well into a smooth cream and pour it into the soup.
- Stir the soup right away and return it to the heat briefly, just until it comes to a boil.
- TipFor a thicker soup, add 1 tbsp cornstarch when you blend the eggs with the lemon juice.
- Once the soup has thickened, serve it, adding some vegetables and pieces of fish to each bowl.
