LEMON-EGG SOUP WITH QUINOA
When I was in Peru, I learned all about quinoa: where it's grown in the mountains and how it's eaten throughout the country. One of the best dishes I sampled there was a simple but tasty soup that had chopped vegetables and was thickened with eggs and evaporated milk. My mind immediately imagined using quinoa in avgolemono, a creamy lemon-egg-orzo soup that's served in Greece but also throughout the Mediterranean and Middle East. This recipe became my perfect marriage of the two and is one of my go-to weeknight meals. Here, I use quinoa instead of orzo for a bit of protein, add a few more aromatics, but keep that signature, silky texture and bright lemony flavor.
Provided by Aliya LeeKong
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
- Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
- Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
- In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
- Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.
LEMON EGG DROP SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
- Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.
LEMONY QUINOA-AND-SPINACH SOUP
Make sure to rinse your quinoa well in cold water before using.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
LEMON CHICKEN SOUP WITH QUINOA
This delicious and healthy chicken soup has a tangy bonus: lemon juice. It's also very easy to put together and makes a big batch. I like to freeze in individual containers for a quick lunch.
Provided by DeliciousAsItLooks
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
- Add spinach and cook until tender.
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.
LEMON CHICKEN SOUP WITH ORZO
Make and share this Lemon Chicken Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
- Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
- Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
- Decrease heat to low to keep the soup hot, but not boiling.
- Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
- In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
- Add the mixture to the soup, stirring well until the soup is thickened.
- Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)
Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.
Provided by evelynathens
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
- Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
- In a soup pot, bring the water or stock to boil and add the meatballs.
- Cook for 20 minutes.
- Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
- Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
- To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
- While beating all the while, gradually add the lemon juice.
- Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
- Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
- Serve hot, garnished with parsley.
- Serve this with feta cheese on the side- goes great with the little meatballs.
Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7
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