The first instance when I tasted Avgolemono, it was a bit of revelation to me. It was so different from anything I had ever experienced growing up, and I immediately loved the combination of the thick, creamy rice and egg soup and the tart, lemony flavoring.
My Greek-Cypriot husband made it for me that first time during our university days in Vienna as international students.
He used the recipe he found in an old Cypriot cookbook and struggled a bit with the decidedly vague instructions, but managed to make a success of it as far as I was concerned. I gobbled it up.
Since that first time enjoying it, this soup has been a mainstay of our family menu planning.
My Greek-Cypriot husband made it for me that first time during our university days in Vienna as international students.
He used the recipe he found in an old Cypriot cookbook and struggled a bit with the decidedly vague instructions, but managed to make a success of it as far as I was concerned. I gobbled it up.
Since that first time enjoying it, this soup has been a mainstay of our family menu planning.
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