Egg Lemon Soup Avgolemono Recipes

Steps:

• In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
• Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
• In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
• Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

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.

Steps:

• Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
• Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
• When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
• Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
• Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
• In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.

Steps:

• Add orzo to the boiling chicken stock.
• Simmer about 15 minutes until cooked.
• Remove from heat.
• Separate eggs and beat the whites with salt, until stiff.
• Add yolks one at a time, beating gently.
• Slowly add lemon juice, still beating.
• SLOWLY add about one cup of the hot stock, mixing well.
• Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
• Do not boil or curdling will result!
• Add salt to taste, if necessary.
• DELICIOUS!

Steps:

• Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
• Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
• Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
• In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
• Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
• Taste & add salt, pepper or lemon juice as necessary, before serving.

Steps:

• Bring broth to boil in a large saucepan over high heat.
• Add rice, lemon zest, cardamom, bay leaves, and salt.
• Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.
• Remove and discard bay leaves, cardamom, and lemon zest.
• Return broth to a boil over high heat, then reduce heat to low.
• Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.
• Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.
• Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.
• Do not let the soup simmer or boil.
• Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.