Sunday, April 4, 2021

An Easter Day Round Up of Avogolemono Soup (Greek Lemon, Egg and Rice Soup) for Souper (Soup, Salad & Sammie) Sundays

Happy Easter! I took the day of from soup-making because it was a long week and I was feeling lazy and wanted to stay out of the kitchen. Still, with over 600 soups on this blog, I think we can always share some favorites. 

Easter makes me think of Greek Avogolemono Soup. Maybe it's the egg, or the lemony rice vibe that smack of spring. Either way, here's a few avegolemono soups I have made over the past 13 years of blogging. I actually thought there would be more than seven--it seems like I eat it more often than I post it, but here are a few for any kind of eater that I think you will enjoy!

Ruth Reichl's Avgolemono is a favorite, so good I made it in March of 2017:

And then again in October of 2018:

Mark Bittman's Avegolemono Soup (With Pearled Couscous) from July 2020

A couple of vegan versions like Greek Creamy Lemon Rice Soup ("No" Govlemono) by Terry Hope Romano from December 2012. 

Another vegan soup is Vegan Avgolemono (Creamy Lemony-Rice Soup) from February 2015 from

Here's a twist: Creamy Lemon-Rice Soup with Mini Meatballs from March 2010 from Sunset Magazine. 

Greek Avgolemono Soup from December 2009 from Vegetarian Times Magazine

Let's see who is here in the Souper Sundays kitchen this week: 

Simona of briciole took inspiration from our recent round of Cook the Books and made this pretty Roast Beet, Avocado, Blood Orange and Daikon Radish Salad, saying "To me salad bowls are experiment benches: I mix and dress, toss and taste and tend not to repeat twice. For the photo op I kept the ingredients separate, but then everything is tossed and eaten in the purple juice of red beet and blood orange. The citrus (agrumi) offset beets' sweetness and the blue cheese (formaggio erborinato) gives the salad a bit of a tang, while the daikon adds some zest. 

Shaheen of Allotment2Kitchen shared Black Eyes Peas and Tomatoes in Peanut Sauce called Kunde and said, "Kunde is the Swahili word for black eyed peas. It's suggested in the book to eat it with rice, but we just had it as is - like a beany thick soup.  It was lovely; ad to be honest, after eating the Kunde, we were rather full and not in need for more food for the rest of the day."


Thank you to Simona and Shaheen for joining me this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

 Have a healthy, happy week and Happy Easter!



  1. So which of those would you call your favourite version of this recipe?

    1. Great question! For regular, it's Ruth Reichl's and for vegan the one from Feb 2015 Shape Magazine reminded me most of the classic. ;-)

  2. Growing up, we also ate egg soup on Easter: it's called stracciatella. It was my favorite course of the meal. I must try the Greek version of it: I admit I have never tasted it, so thank you Deb for the array of options :)

  3. Deb, I am not going to fib, i have never like the idea of Avogolemono Soup, and i think its perhaps the egg part that has made me turn my nose to it. Not sure. Its interesting to see so many versions though, inc. the vegan version which i am willing to give a try too.


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