SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
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 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.
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
EGG AND LEMON SOUP (THE WAY MY CHILDREN LIKE IT)
If I ask the kids to choose what they would like for dinner - they always ask for "Egg & Lemon soup... the one with the meat balls" I have tampered with this recipe so much that the print-out is all but scribble. We like our soup with zing & custard like thickness.
Provided by Catherine Robson
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot combine water, chicken stock & dill paste & bring to a boil.
- Meanwhile make meatballs - combine ground beef, crushed garlic, dried oregano, 1 egg, salt & white pepper.
- Knead mixture & roll into tablespoon sized meatballs & place on a clean plate as you go.
- Once the stock is boiling, drop the meatballs into the pot one by one & then add onion, carrots& zucchini.
- Stir & return to the boil.
- Drop heat down to a simmer & place lid on pot. Cook for approx 40 minutes until the onions are translucent.
- Stir in the risoni pasta & cook for 8 minutes with lid on.
- Meanwhile, in a medium sized bowl whisk the 4 remaining eggs & slowly drizzle the lemon juice in as you go.
- Once the pasta is cooked, slowly drizzle 3 ladles of the hot soup into the eggs whisking as you go ( you may need a helper).
- Then stir the egg mixture into the soup over a low heat until it thickens nicely. (Do not let the soup boil or the soup will split).
- Serve immediately & enjoy.
Nutrition Facts : Calories 354.2, Fat 16.5, SaturatedFat 6.1, Cholesterol 252.3, Sodium 194.6, Carbohydrate 19.1, Fiber 3.1, Sugar 4.9, Protein 32.1
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