Greek Lemon Soup Recipe

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 Updated 01/09/2015

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A traditional lemon flavoured soup from Greece. The trick with this recipe is to add the eggs without curdling them by pouring a little of the hot stock into the eggs first.


  • 2 pints chicken stock
  • 2 tablespoons fine semolina
  • 2 egg yolks
  • juice 1 lemon
  • seasoning
(see measure conversions for more information on quantites)


  1. Heat the stock to boiling point.
  2. Add the semolina and stir.
  3. Allow to simmer until the semolina is cooked.
  4. Whisk the egg yolks with the lemon juice in a basin.
  5. Remove the soup from the heat.
  6. Add about a 1/4 pint of the hot soup to the egg and lemon mixture and whisk vigorously.
  7. Pour the egg, lemon and soup mixture back into rest of the soup.
  8. Allow to simmer but not boil or the soup will curdle.
  9. Season to taste with salt and pepper.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


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