LEMON SOUP
Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.
Provided by PHAMBABE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
- In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g
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 AND EGG SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
- Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
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 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 EGG SOUP
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
LEMON EGG SOUP
Make and share this Lemon Egg Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil and add rice or orzo.
- Cook until rice is done.
- Add egg whites to blender and blend until frothy.
- While egg whites are blending, slowly add egg yolks.
- After egg yolks are completely mixed with egg whites, add lemon slowly while mixture is still blending.
- Slowly add 2 cups of chicken broth to blender.
- After everything is well mixed, slowly add contents of blender to remaining broth and rice, stirring constantly.
- Serve hot.
Nutrition Facts : Calories 255.2, Fat 4.8, SaturatedFat 1.5, Cholesterol 158.6, Sodium 89.8, Carbohydrate 43.3, Fiber 1.9, Sugar 0.4, Protein 10.7
LITE LEMON EGG SOUP
This is a lite version of Avgolemono (Greek lemon Soup). The calories and fat content are cut way down and it has not lost it's flavor. You can make this soup upto two days ahead but when youreheat it do not let it come to a boil or the eggs will curdle
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring stock to a boil& add rice, reduce heat& simmer covered for apprx 20 minutes or until the rice is cooked While the soup is simmering whisk together the lemon juice, eggs and egg whites, set aside When the rice is cooked turn off the heat, remove pot from burner, and wait until the bubbling has stopped then whisk the egg mixture into the hot soup, cover the soup& rest the soup for 5 minutes Season with salt& pepper, serve immediately.
Nutrition Facts : Calories 83.5, Fat 2.6, SaturatedFat 0.8, Cholesterol 52.9, Sodium 101.5, Carbohydrate 8.7, Fiber 0.2, Sugar 0.8, Protein 7.6
GREEK EGG LEMON CHICKEN RICE SOUP
This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.
Provided by Shawn C
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
- Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
- Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
- Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.
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