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
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.
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
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.
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