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
GREEK LEMON SOUP
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
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
GREEK EGG-LEMON SOUP FOR THE MICROWAVE
Make and share this Greek Egg-Lemon Soup for the Microwave recipe from Food.com.
Provided by JackieOhNo
Categories Lemon
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
- Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
- Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
Nutrition Facts : Calories 124.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 92.2, Sodium 934.6, Carbohydrate 20.2, Fiber 0.5, Sugar 0.7, Protein 4.4
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.)
EGG-LEMON SOUP (AVGOLEMONO)
This is an authentic (Greek) family recipe. While I don't usually measure the ingredients, I have attempted to approximate the amounts here. (The prep time does not include the making of chicken stock) I hope you will try this and enjoy it as much as I do.
Provided by Thespian
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add orzo to the boiling chicken stock.
- Simmer about 15 minutes until cooked.
- Remove from heat.
- Separate eggs and beat the whites with salt, until stiff.
- Add yolks one at a time, beating gently.
- Slowly add lemon juice, still beating.
- SLOWLY add about one cup of the hot stock, mixing well.
- Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
- Do not boil or curdling will result!
- Add salt to taste, if necessary.
- DELICIOUS!
Nutrition Facts : Calories 110, Fat 3.8, SaturatedFat 1.2, Cholesterol 139.5, Sodium 199.6, Carbohydrate 12.1, Fiber 0.5, Sugar 1, Protein 6.6
AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.
Provided by ..tiffany..
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, corn starch, egg yolks. Set aside.
- Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
- When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
- Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
- Remove from the heat again and add the lemon juice and lemon peel.
- Serve with pita bread.
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