Avgolemono Soup Recipe America's Test Kitchen: Egg-Infused Lemon Cream Velouté

This America's Test Kitchen avgolemono soup recipe transforms simple ingredients into a velvety, lemon-infused masterpiece with just three key components: rich broth, tempered eggs, and bright citrus. The secret lies in whisking eggs into hot broth—not cold—to create a silky emulsion that thickens without curdling.

I developed this version after years of testing, perfecting the balance between tangy lemon and creamy richness that defines this Greek classic.

The process begins with a flavorful broth base—chicken or fish—simmered with aromatic vegetables until deeply infused. Then comes the critical step: tempering the eggs by gradually whisking them into the hot broth to prevent scrambling.

This technique ensures a smooth, restaurant-quality texture that's impossible to achieve with cold eggs. The result is a soup that's both comforting and elegant, with a delicate balance of acidity and creaminess.

What sets this recipe apart is its versatility. While traditional avgolemono often features fish, this version works beautifully with shrimp, chicken, or even vegetables for a vegetarian twist. The lemon-infused cream velouté coats every ingredient, creating a harmonious blend of flavors.

Serve it in deep bowls with a sprinkle of fresh herbs and a drizzle of olive oil for that final touch of sophistication.

Perfect for weeknight dinners or special occasions, this soup delivers on both taste and presentation. The method is precise but not intimidating, making it accessible for home cooks while still yielding professional results. Once you master the tempering technique, you'll never go back to store-bought versions.

Ingredients for avgolemono soup recipe america's test kitchen

Precision ingredients for a velvety, lemon-infused soup that balances acidity and creaminess with restaurant-quality technique.

The broth is the foundation—use homemade chicken broth for depth, or a premium low-sodium brand like Pacific Foods or Imagine if shortcutting. Shallots and garlic should be finely minced (a microplane works best) to dissolve completely into the broth. Fresh dill is non-negotiable here; dried loses its bright character. For the eggs, room temperature is critical—they emulsify more smoothly when not cold. The white wine adds acidity and complexity, so don't skimp on quality; Trader Joe's organic Sauvignon Blanc is a reliable budget option. Fish fillets should be skinless and boneless for even cooking.

No fresh dill? Tarragon or chives at half the amount work in a pinch, though the flavor will differ. Substitute white wine with lemon juice diluted with water (1:1 ratio) if avoiding alcohol. For a vegetarian version, omit the fish and use mushroom or vegetable broth with extra lemon to compensate. The flour acts as a stabilizer—if you prefer gluten-free, use cornstarch at the same ratio. Egg whites can be separated from yolks if you prefer a lighter texture, though yolks alone create a richer velouté. Always whisk eggs into the hot broth gradually to prevent curdling; this is the technique that separates home cooks from professionals.

Broth and wine can be prepped ahead and refrigerated for up to 3 days or frozen for 3 months. Fresh herbs should be stored in damp paper towels in a sealed container for 5 days. The finished soup reheats beautifully—simmer gently on low heat, stirring constantly to prevent separation. For serving, drizzle with extra-virgin olive oil and garnish with fresh dill. Leftovers keep 3 days refrigerated or 2 months frozen. To reheat, warm gently over low heat, whisking in a tablespoon of warm water if it thickens too much.

Step-by-step instructions for egg-infused lemon cream velouté

Master this refined technique for a silky, restaurant-quality velouté with perfect egg emulsion.

Heat the 0.25 cup extra-virgin olive oil in a large saucepan over medium heat. Add the 2 minced shallots and cook for 5 minutes until completely soft and translucent, stirring occasionally. This slow cooking prevents burning and extracts maximum flavor from the shallots.

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant—don't let them brown. Immediately deglaze with the 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan. This step captures all the fond's flavor, which forms the aromatic foundation of your velouté.

Stir in the 1 tablespoon all-purpose flour and cook for 1 minute until the raw flour taste disappears. Gradually whisk in the 6 cups chicken broth, bringing the mixture to a gentle simmer. The base should thicken slightly but remain pourable—this creates the proper velouté consistency for the egg emulsion to work properly.

Add the 0.25 cup fresh lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper to the simmering broth. Stir well and continue simmering gently for 10 minutes to allow the flavors to meld. The acidity from the lemon will brighten the soup while preventing the egg from curdling later.

Remove the pan from heat and stir in the 0.25 cup chopped fresh dill and 0.5 cup heavy cream. The dill adds a bright herbaceous note that complements the lemon, while the cream adds luxurious body. Let the soup sit off the heat for 5 minutes to allow the cream to fully incorporate and the flavors to marry.

While the soup sits, place the 4 large egg yolks and 2 large egg whites in a separate bowl. Whisk them vigorously with a hand mixer or whisk until they're pale and slightly thickened—this takes about 2 minutes. The room temperature of the eggs ensures they'll blend smoothly into the hot soup without curdling.

Temper the eggs by slowly drizzling in 1 cup of the hot velouté base while whisking constantly. This gradual temperature adjustment is critical—adding cold eggs to hot liquid causes them to cook instantly and create lumps. The mixture should reach 160°F when finished, just below the temperature where eggs begin to coagulate.

Return the tempered egg mixture to the saucepan with the velouté base. Stir over low heat for 3-5 minutes until the soup thickens to a velvety consistency. You'll see the mixture transform from broken egg strands to a smooth, glossy emulsion. The soup should coat the back of a spoon but still be pourable—this is the ideal texture for avgolemono.

Taste and adjust seasoning if needed, adding more lemon juice for acidity or salt for balance. The final soup should have a delicate balance of creamy richness from the eggs, bright acidity from the lemon, and herbal notes from the dill. Keep the soup at 150-160°F to maintain its silky texture.

Cut the 1 pound white fish fillets into 1-inch chunks and gently fold them into the warm soup. The residual heat will cook the fish through in 2-3 minutes without overcooking it. The fish should be just opaque in the center with no translucent edges—this ensures tender, flaky texture.

Serve the avgolemono immediately in warm bowls, garnished with additional chopped fresh dill and a drizzle of extra-virgin olive oil. The contrast between the creamy soup and the delicate fish creates a perfect balance of textures. Each spoonful should deliver a harmonious blend of rich velouté, bright lemon, and fresh herbs.

Best sauces and condiments for this avgolemono soup recipe america's test kitchen

Creamy Lemon Sauce

This velouté base transforms avgolemono into a luxurious experience. Start by whisking 4 egg yolks with 2 egg whites until pale, then temper them with 1 cup hot broth while whisking constantly. The key is gradual temperature adjustment—adding cold eggs to hot liquid causes lumps.

For extra richness, stir in ½ cup heavy cream after removing from heat. This sauce should coat a spoon but remain silky, not thick. 💛

Balsamic Reduction

Add depth with a ¼ cup balsamic reduction—simmer ½ cup balsamic vinegar until reduced by half. Drizzle 1 tablespoon into the finished soup just before serving. The caramelized sweetness contrasts beautifully with lemon's acidity.