Chilled Egg Lemon Soup Food

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SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

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

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

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.

GREEK LEMON SOUP



Greek Lemon Soup image

This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4-6 portions

Number Of Ingredients 7

6 cups canned chicken broth
1/2 cup long-grain rice (not converted or instant)
2 -3 egg yolks
1/8-1/4 cup lemon juice (to taste)
salt & freshly ground black pepper, to taste
sliced fresh lemon (garnish)
chopped fresh parsley (garnish)

Steps:

  • Pour the broth into a pot and bring it gradually to a full boil.
  • Pour in the rice, reduce to a simmer,and cover.
  • Cook for about 25 minutes, or until rice is just tender.
  • Do not overcook.
  • Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
  • When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
  • Whisk this mixture back into the remaining soup.
  • Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
  • Do not let it reach a boil.
  • Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
  • Correct seasoning just before serving.
  • Garnish hot or cold with lemon slices and chopped parsley.

Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5

CHILLED AND DILLED AVGOLEMONO SOUP



Chilled and Dilled Avgolemono Soup image

In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients-chicken broth, lemon juice, eggs, a small amount of rice-morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

Provided by Ruth Cousineau

Categories     Soup/Stew     Blender     Egg     Rice     Appetizer     Lemon     Chill     Healthy     Dill     Candy Thermometer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
1/4 cup medium-or long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
2 tablespoons chopped dill

Steps:

  • Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
  • Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

EGG LEMON SOUP



Egg Lemon Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

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.

AVGOLEMONO (EGG AND LEMON SOUP)



Avgolemono (Egg and Lemon Soup) image

Provided by Food Network

Time 35m

Yield 4 servings.

Number Of Ingredients 6

6 cups chicken stock (48 ounces)
1 cup orzo
Salt and pepper
2 eggs, separated
Juice of 2 lemons
Chopped parsley, for garnish

Steps:

  • In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;

LEMONY EGG SOUP



Lemony Egg Soup image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 cups chicken or vegetable stock
1 cup water
1/2 cup rice
2 eggs
1 lemon, juiced
1 tablespoon soy sauce
1 green onion, finely chopped
Freshly ground black pepper (optional)

Steps:

  • In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
  • In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.

AVGOLEMENO (CHICKEN SOUP WITH EGG-LEMON SAUCE)



Avgolemeno (Chicken Soup with Egg-Lemon Sauce) image

Provided by Cat Cora

Categories     appetizer

Time 3h45m

Yield about 8 servings

Number Of Ingredients 12

1 (3 pound) free range chicken
12 cups cold water
3 tablespoons kosher salt
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2 bay leaves
3 tablespoons extra-virgin olive oil
2 cups finely diced onion (about 1 medium onion)
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon freshly ground pepper

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.

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)



Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce) image

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken or 3 lbs chicken pieces
8 cups water
1/2 bunch parsley
1 medium onion, minced very fine
1 teaspoon salt
1/3 cup long-grain rice
1 large carrot, minced very fine
1 stalk celery, minced very fine
1 1/2-2 lemons, juice of, adjust to taste
2 eggs
1 1/2 tablespoons cornstarch

Steps:

  • Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
  • Cover pan and let simmer for 45 minutes.
  • Remove chicken and parsley, discard parsley.
  • Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
  • Set aside.
  • Add rice, carrot and celery to broth and cook for 20 minutes.
  • Add lemon juice to the soup.
  • Stir.
  • Turn off heat.
  • Beat the eggs and cornstarch in a small bowl.
  • While whisking, slowly dribble in hot chicken stock- never stop whisking.
  • Do this until you have used up a couple of ladlefuls of stock.
  • This tempers the eggs so they do not curdle.
  • Slowly add egg to the hot soup and give a good stir.
  • Add chicken and serve, sprinkled with a bit of pepper (if desired).
  • Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4

CHILLED EGG-LEMON SOUP



Chilled Egg-Lemon Soup image

Number Of Ingredients 9

3 cups chicken broth canned
2 tablespoons cornstarch
1 teaspoon cornstarch
1 1/3 cups heavy cream
6 eggs yolk
2 eggs whole
4 tablespoons lemon juice fresh
Salt and white pepper
Grated peel of 1 lemon

Steps:

  • 1. Heat the chicken broth.2. In small bowl, dissolve 2 tablespoons + 1 teaspoon of cornstarch in cream and slowly add to broth, stirring constantly over low heat until smooth and thickened. 3. Beat yolks and whole eggs until thick and lemony slowly add lemon juice, while beating constantly. Pour broth and cream slowly into egg mix. Stir well and return to low heat for 3 to 4 minutes, stirring constantly, until soup thickens. Salt and pepper to taste. 4. Be careful of curdling by overheating. Cool and chill. Serve in small chilled cups garnished with the grated lemon peel.

Nutrition Facts : Nutritional Facts Serves

CHILLED LEMON SOUP



Chilled Lemon Soup image

Make and share this Chilled Lemon Soup recipe from Food.com.

Provided by Staciaa

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 pints vegetable stock
1/2 pint dry cider
2 ounces short-grain brown rice
salt & pepper
2 lemons, juiced, rind grated
2 tablespoons chives, snipped
4 thin lemon slices (to garnish)

Steps:

  • Simmer the stock, cider & rice in a covered pot with salt, pepper & lemon rind for 40 minutes.
  • Puree & return to the pot.
  • Mix in the lemon juice & simmer gently.
  • Cool & skim any fat that might appear on the surface.
  • Chill.
  • Sprinkle with the chives & garnish each bowl with a slice of lemon.
  • Serve.

Nutrition Facts : Calories 65, Fat 0.6, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 17.4, Fiber 3.3, Sugar 0.2, Protein 1.9

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