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Greek Fish and Lemon Soup

Name: Greek Fish and Lemon Soup
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 portions
Cuisine: grecque
Ingredients: 300 g Sea bass fillet; 150 g Fresh spinach; 2 pieces Egg; 2 pieces Lemon; 1 piece Onion; 2 tbsp Fresh dill

A reimagined Avgolemono: a creamy Greek lemon and egg soup with sea bass fillets and spinach, without rice for a lighter dish.

26 min2 servings295 kcalDifficulty: Easy

Ingredients

300 g Sea bass fillet
150 g Fresh spinach
2 pieces Egg
2 pieces Lemon
1 piece Onion
2 tbsp Fresh dill

Instructions

Step 1
Mince the onion. Cut the sea bass into pieces. Squeeze the lemons.
Step 2
Sauté the onion in a saucepan for 3 minutes, then add 600 ml of water and bring to a boil.
Step 3
Add the sea bass and spinach, cook for 8 minutes over low heat.
Step 4
Whisk the eggs with lemon juice. Temper with a ladle of hot broth, then pour into the soup while stirring. Sprinkle with dill.

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