lemon, leek, and white bean soup (avgolemono recipe)

  • Author: mimi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American


A light, refreshing soup that’s also hearty and filling, this lemon-leek avgolemono soup will be your new favorite soup this winter. 



  • 1/2 a yellow onion, sliced thinly
  • 2 pounds of leeks, white and light green parts only, sliced thinly
  • 1 16-oz can of cannellini beans
  • 8 cups of chicken broth (or 2 tablespoons of Better Than Bouillon mixed with 8 cups of water)
  • 1/2 cup of fresh lemon juice
  • 4 eggs


  1. Prepare the soup’s aromatics. Sautee half an onion and 1 lb of sliced leeks in 1 tablespoon of olive oil, just until they are sweating.
  2. Add in broth and beans. Pour in 8 cups of chicken broth. I keep Better Than Bouillon Low Sodium chicken bouillon on hand for emergency soup needs – not even sponcon, i love it and use it religiously. Next, add in 1 can (16 oz) of drained & rinsed cannellini beans, or any type of white bean you like. Bring it all to a boil and then reduce down to low heat.
  3. Prepare the egg-lemon mixture. In a large (2 cup minimum) measuring cup, squeeze 1/2 cup of lemon juice and crack 4 eggs. Whisk to combine the lemon juice and eggs.
  4. Temper the egg yolks — ensure the soup is not boiling, then add in 2 cups of soup to the eggs/lemon and whisk continually to combine. Then add the 2 cups of egg/lemon/soup back into the whole pot and whisk to combine thoroughly.
  5. Serve!


Use any bean you want, or even use chicken!

Keywords: avgolemono soup recipe, lemon-leek soup, lemon egg soup