Introduction

Psarosouppa Avgolemoni is a comforting and flavourful Greek fish soup enriched with the tangy and creamy avgolemono (egg-lemon) sauce. This traditional dish combines the delicate flavours of fresh fish, vegetables, and the unique egg-lemon sauce, making it a perfect meal for any time of the year.

Instructions

1. Prepare the Soup Base:

• • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  • Add the carrots, celery, and potatoes. Stir for a few minutes until they begin to soften.

2. Cook the Fish:

• • Add the water, bay leaf, salt, and pepper to the pot. Bring to a boil.
  • Carefully add the fish chunks to the boiling water. Reduce the heat and let it simmer for about 20-25 minutes, until the fish is cooked and the vegetables are tender.

3. Remove and Strain:

• • Using a slotted spoon, remove the fish and vegetables from the pot and set them aside. Discard the bay leaf.
  • Strain the broth through a fine sieve into another pot to ensure a clear soup. Return the strained broth to the pot and keep it warm over low heat.

4. Prepare the Avgolemono Sauce:

• • In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice while continuing to whisk.
  • If using cornstarch, dissolve it in a little cold water and add it to the egg-lemon mixture.
  • Slowly add a ladleful of hot broth to the egg-lemon mixture, whisking continuously to temper the eggs and prevent curdling. Repeat with another ladleful of broth.

5. Combine and Serve:

• • Slowly pour the egg-lemon mixture back into the pot with the hot broth, stirring constantly to create a smooth, creamy soup.
  • Add the fish and vegetables back into the pot. Heat gently, without boiling, until everything is warmed through.
  • Taste and adjust seasoning if necessary.

6. Serve:

• • Ladle the soup into bowls, ensuring each serving has a good portion of fish and vegetables. Serve hot.

Tips

• Fish Selection: Use fresh, white-fleshed fish for the best flavour. A mix of fish types can also add depth to the soup.
• Tempering Eggs: Adding hot broth slowly to the egg mixture prevents the eggs from scrambling, ensuring a smooth avgolemono sauce.
• Thickening: If you prefer a thicker soup, use the optional cornstarch. Adjust the amount to achieve your desired consistency.