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.
AVGOLEMONO (GREEK LEMON-EGG SOUP)
Avgolemono (Greek Lemon-Egg Soup)
Provided by Jane Kirby
Time 30m
Number Of Ingredients 6
Steps:
- Place the broth and the rice in a large saucepan and bring to a boil.
- Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
- Add the chicken. Remove the soup from heat and cover.
- Whisk the eggs and lemon juice in a medium bowl until frothy.
- Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
- Ladle soup into bowls. Serve immediately with a slice of lemon.
Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Cholesterol 145 mg, Protein 28 mg, SaturatedFat 2 g, Sodium 178 mg, Fat 7 g, UnsaturatedFat 0 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 (GREEK SOUP)
So good .. hope you like it
Provided by Rachel Burbank
Categories Other Soups
Number Of Ingredients 4
Steps:
- 1. Bring broth to a boil, salt and pepper to taste. Add rice and simmer covered for 20 minutes; remove from heat. Beat eggs in a mixing bowl and slowly add lemon juice while beating; then add 2 cups of hot broth, do not stop beating. (the constant beating is the secret to prevent curdling of this delicate soup)
- 2. When the eggs and broth are well mixed, pour egg mixture into the broth and rice. Stir well over heat, but do not allow to boil.
AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
Make and share this Avgolemono Soup (Greek Egg-Lemon Soup) recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir the milk and cornstarch together and beat in the egg yolks.
- Set aside.
- Bring the stock to boil in a 4 quart soup pot and add the rice.
- Cook, covered, until the rice is puffy and tender, about 25 min.
- Remove the soup from heat, add milk and egg mixture, stirring carefully.
- Continue to cook for a moment until all thickens.
- Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.
- Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount.
- (An adopted recipe.)
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