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.
LEMONY EGG SOUP WITH ESCAROLE
This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it's familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.
Provided by Melissa Clark
Categories dinner, lunch, quick, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
- In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
EGG DROP SOUP
We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma's old cookbook. -Amy Beth Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings (3 cups).
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 714mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SPRING EGG-DROP SOUP
This is the time of year to try all different kinds of garlic-spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup from chef April Bloomfield.
Provided by April Bloomfield
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
- Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
- Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
- Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
GREEK LEMON SOUP
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.
Provided by Sharon123
Categories Healthy
Time 40m
Yield 4-6 portions
Number Of Ingredients 7
Steps:
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5
EGG LEMON SOUP
Steps:
- Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
- Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
- Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
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
PEA, LEMON, AND EGG-DROP SOUP
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
- Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
- Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
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
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