Grano, Egg and Lemon Soup

By D'Arcy F – Toronto, ON
Grano, Egg and Lemon Soup
  • Prep Time: 5
  • Total Time: 30
  • Servings: 8

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About this Recipe

From the chef at Oleana in Cambridge Massachusetts. Classic velvety Greek soup enriched with egg.


10 cups chicken stock
2 oz flour
2 oz butter
6 egg yolks
0.5 cup freshly squeezed lemon juice
0.5 tsp ground cinnamon
3 cups cooked grano
kosher salt and ground pepper


In a soup pot bring chicken broth to a boil and simmer until it reduces to 8 cups and becomes concentrated. This will take about 15 minutes.

Meanwhile, in a small skillet, melt butter and when it starts to foam whisk in the flour making a roux.

Whisk into reduced stock and simmer until the mixture coats the back of a spoon. Season with salt & pepper to taste. In a small mixing bowl, whisk together the lemon juice, egg yolks and cinnamon.
Ladle a cup of the hot chicken soup into the yolk mixture, whisking vigorously. Repeat with another cup of hot soup.

Add egg-lemon mixture to the pot, still whisking. Simmer until thickened. Should coat a spoon but shouldn't be thick like gravy.

Stir in cooked grano and sprinkle with more cinnamon to serve.

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