avgolemono

avgolemono

English

Avgolemono soup (foreground)

Etymology

From Greek αυγολέμονο (avgolémono), from αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).

Pronunciation

• IPA^(key): /ˌɑv.ɡoʊˈlɛm.ə.noʊ/

Noun

avgolemono (usually uncountable, plural avgolemonos)

1. Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
   • 2009, Margaret Fulton, Avgolemono, Margaret Fulton's Encyclopedia of Food and Cookery, page 17,

     Fish may be poached and the liquor used to make an avgolemono sauce.

   • 2010, Hallie Harron, Not Your Mother's Fondue, unnumbered page,

     In Greece, avgolemono sauce is used in many recipes and is also made into a soup.

   • 2011, Lynn Alley, 50 Simple Soups for the Slow Cooker, unnumbered page,

     Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.

Translations

family of sauces and soups made with egg, lemon juice and broth