lemony avgolemono soup with kale

4 to 6    |   
Prep Time:
15 minutes    |   
Cook Time:
25 minutes

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I’ve made traditional avgolemono many times — Greek lemon and egg soup — by whisking some hot broth into the beaten eggs to thicken the whole thing. Love it. But I had leftover egg yolks this weekend and lots of cream, so I nixed using the whole eggs and used the yolks + cream instead. And you know what? It was like the best cream of chicken soup ever. With kale in it! Thanks to Peter Minakis of Kalofagas for inspiration.


1/2 cup white rice*
kosher salt
olive oil
1 large shallot (or 1/2 yellow onion), finely chopped
1 stalk celery, diced
6 cups chicken or turkey broth (low-sodium if canned)
6 kale leaves (either flat or curly)
1 cup chopped cooked turkey or chicken
juice of 1 lemon (I like Meyer lemon)
2 egg yolks
1/4 cup heavy cream
freshly ground pepper or nutmeg


In a small saucepan, cook the rice, covered, in 1 cup water with a pinch of salt until tender, about 18 minutes, or as directed on package.

Meanwhile, in a large saucepan over medium-high heat, warm enough olive oil to coat the bottom of your pan. Add the shallot and celery and cook, stirring, until veggies soften, about 3 minutes. Pour in the broth and bring to a boil. While you are waiting for it to boil, strip the leaves off the kale stems and discard the stems. Tear or chop the leaves into small pieces.

When broth is boiling, add the kale leaves and turkey or chicken meat and simmer for about 10 minutes.

Turn off the heat under the pot and stir the lemon juice into the soup. In a small bowl, whisk together the egg yolks and cream. Now ladle out a small amount of the hot broth and whisk it into the egg mixture to temper it, then slowly pour the egg mixture into the soup in the pot, stirring all the time. Let the soup rest for about 5 minutes to heat the eggs through. Stir in the hot cooked rice from the other pan and season the soup to taste with salt. Ladle into bowls and dust the top of each with ground pepper or nutmeg.

*note: you can use brown rice or farro instead of white rice, but plan on the extra time it takes to cook those grains.