Chilled And Dilled Avgolemono Soup Recipes

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CHILLED AVOCADO SOUP

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13



Chilled Avocado Soup image

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

CHILLED AVGOLEMONO SOUP

This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9



Chilled Avgolemono Soup image

Steps:

  • Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes.
  • Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper.

2 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
2 garlic cloves, thinly sliced
1/3 cup long-grain rice
2 1/2 cups homemade or store-bought low-sodium chicken stock
2 1/2 cups water
3 tablespoons fresh lemon juice (from 3 lemons)
3 tablespoons chopped fresh dill
Coarse salt and freshly ground pepper

AVGOLEMONO

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9



Avgolemono image

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

ASPARAGUS AND DILL AVGOLEMONO SOUP

Categories     Soup/Stew     Blender     Food Processor     Egg     Easter     Lemon     Asparagus     Spring     Healthy     Dill     Gourmet

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11



Asparagus and Dill Avgolemono Soup image

Steps:

  • In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
  • In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
  • In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.

1 1/3 cups finely chopped white part of leek, washed well and drained
1 1/3 cups finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter
3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish
4 cups chicken broth
2 cups water
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill
dill sprigs for garnish

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