Zucchini Egg Lemon Soup Recipes

COLD LEMON SOUP WITH ZUCCHINI

Steps:

• Bring chicken stock to a boil in a large saucepan add salt to taste.
• Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
• Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
• Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
• Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
• Quickly drain and run under cold water until cool to touch refrigerate.
• To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

ZUCCHINI EGG-LEMON SOUP

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.

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.

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

ZUCCHINI EGG-LEMON SOUP

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 the bottom of the pan, stir in water or broth. Bring soup to a boil, and reduce heat so it simmers steadily. Cover and cook for 20 or 30 minutes, until rice is tender and vegetables start to melt into the soup. Beat eggs in a heat-resistant bowl, then whisk in lemon juice. Take a ladle of broth from the pot and slowly add broth to eggs, 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 seasonings, addmore more lemon juice, salt and pepper as needed. Serve immediately, garnished with remaining parsley and Parmesan cheese.

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

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

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.