Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.

(Ricardo Ramirez Buxeda/Orlando Sentinel) There, his grandmother, Olga, lived among the villagers, “maybe 200 people,” he says (a recent Greek census ... us chicken-lemon soup,” he says.

Creamy soups can be tricky if you're trying to avoid dairy and other animal products. That's why we consulted an expert for ...

This soup is easy to make and requires only a handful of ingredients. You’ll sauté celery and asparagus in olive oil, simmer it with vegetable stock, and blend until smooth. A splash of vegan cream ...

I grew up with avgolemono soup, a classic Greek dish that traditionally combines ... the avgolemono fluffier," my dad told me. Juice one lemon and add it to your beaten eggs.

Avgolemono is a traditional Greek soup known for its egg-lemon mixture that thickens the broth. Some versions are simple, just broth with thickening and seasoning, while others, like this one, are ...

A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are simply broth that’s thickened and seasoned. Others are more ...