Egg Lemon Soup Greek Soup Recipes

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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



Soupa Avgolemono (Egg-Lemon Soup) image

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.

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

AVGOLEMONO (GREEK EGG AND LEMON SOUP)

The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7



Avgolemono (Greek Egg and Lemon Soup) image

Steps:

  • In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
  • Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
  • In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
  • Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

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



Avgolemono Soup (Greek Egg-Lemon Soup) image

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.)

2 cups milk
2 tablespoons cornstarch
6 egg yolks, beaten
2 quarts chicken stock
1/2 cup long grain rice
1/4 cup butter
chopped parsley
1/2 cup fresh lemon juice (or more to taste)
1 lemon, rind of, grated
salt and pepper

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



Egg Lemon Soup image

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

2 quarts garlic broth
Salt and freshly ground pepper
1/2 cup long grain rice
2 eggs
1/4 to 1/3 cup lemon juice (to taste)
2 tablespoons chopped fresh parsley
a good size broccoli crown, broken into small florets and steamed for 5 minutes

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