ZUCCHINI EGG-LEMON SOUP
I found this recipe by Mark Bittman for the New York Times in today's newspaper. It is a simple late summer or early fall recipe that requires no soup stock.
Provided by blucoat
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil in a deep saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft, 2 or 3 minutes. Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes.
- Add zucchini along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and release its liquid; add about half the parsley. When mixture starts to stick to bottom of pan, stir in 6 cups water. Bring soup to a boil, and reduce heat so mixture simmers steadily. Cover and cook for 20 to 30 minutes, until rice is tender and vegetables start to melt into soup.
- Beat eggs in a 4-cup or larger heat-resistant bowl, then whisk in the lemon juice. Take a ladle of broth from pot (be careful not to include too many vegetables) and slowly add broth to eggs, a few drops at a time at first, whisking constantly so eggs do not curdle. Repeat once or twice more, until egg mixture is thick, smooth and very warm.
- Adjust heat so that soup bubbles gently. Slowly add egg mixture, stirring constantly. Taste and adjust seasoning, adding more lemon juice, salt and/or pepper as needed. Serve immediately, garnished with remaining parsley and, if you like, cheese.
Nutrition Facts : Calories 132.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 70.5, Sodium 33.3, Carbohydrate 10.8, Fiber 1.3, Sugar 1.9, Protein 3.7
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.
BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.
Provided by Yotam Ottolenghi
Categories main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
- Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
- Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
- While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 976 milligrams, Sugar 8 grams, TransFat 0 grams
ZUCCHINI SOUP
Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
- Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
- Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.
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
YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)
Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
Provided by evelynathens
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
- Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.
Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7
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- Heat oil (2 tablespoons) in a skillet over medium-low heat. Add onions and garlic. Cook for 8 minutes or until onions are soft and translucent. Add zucchini and turn heat up to medium-high. Cook, stirring frequently until tender, 4-5 minutes. Stir in salt (1/2 teaspoon) and pepper (1/2 teaspoon). Remove from heat.
- In a small bowl whisk eggs, parmesan cheese (1/3 cup), salt (1/2 teaspoon) and pepper (1/2 teaspoon). Set aside.
- In a medium saucepan bring broth (4 cups) and water (2 cups) to a gentle simmer. Whisk the simmering broth as you pour in 1/3 of the egg mixture. Allow broth to return to a simmer. Repeat with another 1/3 of the egg mixture. When broth returns to a simmer, add the rest of the egg mixture while whisking. Add zucchini mixture and simmer just until heated through. Right before serving, stir in chopped basil.
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