BEID BI LAMOUN (EGG AND LEMON SOUP)
This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.
Provided by Mirj2338
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make a rich chicken stock with leftover chicken bones or giblets.
- If it is not strong enough, add a stock cube.
- Season with salt and pepper.
- Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
- Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
- Add a ladleful of the soup to the egg mixture and beat well.
- Pour this back into the pan slowly, still beating constantly.
- Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
- On no account allow it to boil, or the eggs will curdle.
- Taste and adjust seasoning, adding more lemon juice if necessary.
- Garnish, if you like, with chopped parsley or chives, and serve immediately.
EGG LEMON SOUP
Steps:
- Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
- Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
- Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
LEMON AND EGG SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
- Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
EGG AND LEMON SOUP
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
- In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.
Nutrition Facts : Calories 178 g, Fat 5 g, Protein 10 g
EGG LEMON SOUP
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don't hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
Provided by Martha Rose Shulman
Categories soups and stews
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
- Beat the eggs in a small bowl and beat in the lemon juice.
- Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1297 milligrams, Sugar 1 gram, TransFat 0 grams
LAMB EGG-LEMON SOUP
Provided by Robert Farrar Capon
Categories soups and stews, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
- Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again. Add some of the hot soup to the bowl, whisking constantly. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened. Do not let it boil. Garnish with parsley.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams
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