Greek cuisine · Soups & Stews

Zucchini Avgolemono Soup

Creamy zucchini soup bound with whisked egg and lemon, finished with plenty of fresh dill.

Ingredients · for 4 servings

• 800 g zucchini
• 2 onions
• 1 potato
• 1 l vegetable stock
• 2 eggs
• 1 lemon
• 1 bunch dill
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the zucchini and cut into 2 cm chunks, finely dice the onions and peel and dice the potato as well.
2. Heat the olive oil in a pot and sweat the onions over low heat for 5 min. until translucent, without letting them take on color.
3. Add the zucchini and potato, sauté briefly, pour in the vegetable stock and simmer covered for 20 min. until the vegetables are completely soft.
4. Blend the soup coarsely with an immersion blender – a few chunks may remain – and take it off the heat so it no longer boils.
5. Whisk the eggs with the lemon juice until frothy, stir in two ladles of hot soup while whisking, then slowly stir the mixture back into the pot until the soup binds silkily.
6. Season with salt and pepper, fold in the finely chopped dill and serve immediately while the binding is still creamy.