# Avgolemono Soup

**URL:** <https://community.anovaculinary.com/t/avgolemono-soup/15960>\
**Category:** Anova Support\
**Created:** [July 31, 2018, 1:20pm UTC](https://community.anovaculinary.com/t/avgolemono-soup/15960 "2018-07-31T13:20:57Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![Bunnyanna](https://avatars.discourse-cdn.com/v4/letter/b/65b543/32.png) [@Bunnyanna](https://community.anovaculinary.com/u/Bunnyanna)\
**Post date:** [July 31, 2018, 1:20pm UTC](https://community.anovaculinary.com/t/avgolemono-soup/15960/1 "2018-07-31T13:20:57Z")

</div>

Has anyone tried Greek egg and lemon soup (tempering eggs and lemon with chicken broth) in the sous vide?

---

<div class="post-metadata">

**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [July 31, 2018, 3:07pm UTC](https://community.anovaculinary.com/t/avgolemono-soup/15960/2 "2018-07-31T15:07:10Z")

</div>

> **[Sous Vide Avgolemono Soup](https://recipes.anovaculinary.com/recipe/sous-vide-avgolemono-soup)**
>
> This sous vide Avgolemono is like an Italian egg drop and rice soup with a burst of fresh lemon flavor. Serve fresh and enjoy.