LEMONY PARSLEY-AND-EGG SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock.
- Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper.
- Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 1173 milligrams, Sugar 8 grams, TransFat 0 grams
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.
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
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
LEMONY PARSLEY-AND-EGG SOUP
Steps:
- 1. Put the butter in a large saucepan over medium-high heat. When it melts, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock. 2. Purée the soup in the pan with an immersion blender, or cool slightly, pour into an upright blender and purée carefully. Return to the pan with the remaining stock. Heat through over medium-low heat, then season to taste with salt and pepper. 3. Beat together the eggs and lemon juice, then slowly add about 1 cup of the hot soup, whisking all the while. Gradually stir the egg mixture back into the soup. Taste and adjust the seasoning, then stir in the cream if you're using it, or serve garnished with a dollop of sour cream, if you like.
AVGOLEMONO (EGG AND LEMON SOUP)
Provided by Food Network
Time 35m
Yield 4 servings.
Number Of Ingredients 6
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.;
EGG AND LEMON SOUP
This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
- In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.
Nutrition Facts : Calories 178 g, Fat 5 g, Protein 10 g
LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This dish is a good use for day-old baguette or leftover Italian bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
HERBED AVGOLEMONO (LEMON-EGG SOUP)
This is a very light and comforting soup. Great for sipping on winter days. I recommend using fresh, whole herbs because it really does wonders for the flavor, and they are easy to strain out at the end. The trickiest part is heating the soup without letting it boil after adding the egg. My recommendation is to keep a mesh strainer on hand so that you can remove any egg solids that do develop from the final product.
Provided by SarahCKS
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes.
- Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture.
- Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils.
- When soup is hot pour through a mesh strainer into two bowls and serve immediately.
Nutrition Facts : Calories 186.9, Fat 8.6, SaturatedFat 2.5, Cholesterol 220.5, Sodium 499.6, Carbohydrate 12.8, Fiber 0.4, Sugar 5.6, Protein 14
GREEK LEMON, ARTICHOKE, AND EGG SOUP
Steps:
- Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
- In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
- Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
- In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
- Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
- Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
- Suggested Beverage
- A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.
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