Parsley Soup 3.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Mar 31, 2004

This is a pale-green version of avgolemono, the classic Greek lemon and egg yolk soup.

Servings: 3

Yield: (makes 5 cups)

  • 2 cups coarsely packed, tightly chopped fresh parsley leaves and stems, plus more for garnish
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 3 cups chicken broth
  • 4 to 5 tablespoons fresh lemon juice (from 1 to 2 lemons), plus optional thinly sliced lemon rounds, for garnish
  • 3 large eggs
  • Salt
  • Freshly ground white pepper


Melt the butter in a saucepan over medium heat. Stir in the onion to coat, then add the broth and all but tablespoon or two of the parsley. Reduce the heat to medium-low; cook gently for 20 minutes, then remove from the heat. Cool for at least 10 minutes.

Strain the soup, reserving solids and broth separately. Transfer the solids to a blender, add a couple of tablespoons of the reserved broth and puree until smooth. Wipe out the saucepan and return the remaining broth to it, over medium heat.

Return the puree to the saucepan of hot broth. Once the soup begins to bubble at the edges, remove from the heat.

Whisk together the lemon juice and eggs in a medium bowl. Whisk in about 1 cup of the hot soup mixture until completely incorporated. Pour this mixture back into the saucepan, whisking constantly and being careful not to let the mixture curdle.

Taste and season with salt and pepper, as needed. If desired, float a slice of lemon atop each portion of soup and sprinkle with more parsley just prior to serving. Serve hot or cold.

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Recipe Source

From food writer Robin Kline.

Tested by Robin Kline and Kari Sonde.

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