AVGOLEMONO (GREEK EGG AND LEMON SOUP)
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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.
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
AVGOLEMENO (CHICKEN SOUP WITH EGG-LEMON SAUCE)
Provided by Cat Cora
Categories appetizer
Time 3h45m
Yield about 8 servings
Number Of Ingredients 12
Steps:
- In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
- Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
- When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
- Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
- In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.
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.
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
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.
EGG-LEMON SOUP (AVGOLEMONO)
Taken from The Best International Recipe, posted for safekeeping. Serve IMMEDIATELY - it thickens to a gravy-like consistency when reheated.
Provided by cellogirl2
Categories Lemon
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153.6, Fat 5.2, SaturatedFat 1.7, Cholesterol 140.4, Sodium 704.7, Carbohydrate 17.6, Fiber 0.3, Sugar 0.9, Protein 10.6
AVGOLEMONO -- EGG-LEMON SOUP (GREECE)
Make and share this Avgolemono -- Egg-Lemon Soup (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 93.6, Carbohydrate 21.5, Fiber 1, Sugar 1.4, Protein 5.1
More about "egg lemon soup avgolemono recipes"
GREEK EGG AND LEMON SOUP (AVGOLEMONO SOUPA) RECIPE
From mygourmetconnection.com
4.4/5 (47)Total Time 25 minsCategory SoupsCalories 335 per serving
- Stir for about 2 minutes, then reduce the heat and simmer for 15 to 20 minutes, or until the rice is tender.
AVGOLEMONO SOUP (GREEK LEMON-EGG CHICKEN SOUP) …
From seriouseats.com
THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) …
From mygreekdish.com
GREEK EGG AND LEMON SOUP RECIPE (WITH SHREDDED …
From thekitchn.com
AVGOLEMONO (EGG LEMON SOUP) RECIPE - FOOD.COM
From food.com
5/5 (4)Total Time 40 minsCategory Lunch/SnacksCalories 168 per serving
CHICKEN SOUP RECIPE - GREEK STYLE
From ultimate-guide-to-greek-food.com
WHAT IS AVGOLEMONO? - ALLRECIPES
From allrecipes.com
AVGOLEMONO - ULTIMATE-GUIDE-TO-GREEK-FOOD.COM
From ultimate-guide-to-greek-food.com
AVGOLEMONO SOUP GREEK EGG LEMON SOUP RECIPE COM
From delipair.com
AVGOLEMONO (GREEK CHICKEN SOUP WITH LEMON + EGG) - BOWL OF …
From bowlofdelicious.com
GREEK LEMON SOUP RECIPE | COLES
From coles.com.au
CREAMY LEMON CHICKEN AVGOLEMONO SOUP (EGG-FREE) - FOOD BY …
From foodbymars.com
AVGOLEMONO SOUP (GREEK EGG LEMON CHICKEN SOUP)
From mysweetgreek.com
EGG LEMON SOUP (AVGOLEMONO) – AΦRODITE'S KITCHEN | A
From afroditeskitchen.com
EGG AND LEMON SOUP (AVGOLEMONO) RECIPE : SBS FOOD
From sbs.com.au
FISH-SOUP AVGOLEMONO | RECIPE CART
From getrecipecart.com
AVGOLEMONO - GREEK LEMON SOUP - BC EGG
From bcegg.com
TOP 42 GREEK SOUP AVGOLEMONO RECIPE RECIPES
From namus.youramys.com
AVGOLEMONO SOUP RECIPE; 9 STEPS OF MAKING A TASTY GREEK SOUP
From cookingcounty.com
TOP 44 RECIPE FOR AVGOLEMONO SOUP RECIPES
From istimewa.dixiesewing.com
AVGOLEMONO – EGG AND LEMON SOUP – VINTAGE.RECIPES
From vintage.recipes
1,989 EASY AND TASTY CHICKEN EGG SOUP RECIPES BY HOME COOKS
From cookpad.com
GREEK AVGOLEMONO SOUP (EGG-LEMON CHICKEN SOUP) - REAL GREEK …
From realgreekrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love