Greek Avgolemono Stew Recipes

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GREEK AVGOLEMONO



Greek Avgolemono image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

8 cups homemade or low-sodium canned chicken stock
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

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 one to two 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; the eggs will curdle. Serve immediately.

GREEK AVGOLEMONO STEW



Greek Avgolemono Stew image

Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), converted into a stew. A classic Greek dish from a vegetarian "minute meals" cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.

Provided by Kumquat the Cats fr

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetable broth (good quality recommended)
1 (15 ounce) can chickpeas, undrained
1/3 cup long-grain white rice
1/2 cup onion, chopped small
1 stalk celery, chopped (optional)
1 cup carrot, shredded
2 eggs
2 -3 tablespoons fresh lemon juice (or more)
1 (5 ounce) bag Baby Spinach
salt and pepper, to taste

Steps:

  • Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
  • Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
  • Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
  • Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
  • Add the spinach and stir until wilted. Serve immediately.

Nutrition Facts : Calories 249.2, Fat 4, SaturatedFat 1, Cholesterol 105.8, Sodium 401.4, Carbohydrate 43.1, Fiber 6.7, Sugar 2.6, Protein 11

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE



Traditional Lamb Fricassée with Avgolemono Sauce image

A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!

Provided by Marilena Leavitt

Categories     Main Course

Time 1h40m

Yield 6

Number Of Ingredients 15

3 lbs. of boneless leg of lamb
½ cup extra virgin olive oil
1 medium leek, sliced
10 scallions, chopped
3 stalks of celery, with their leaves, chopped
3 cups chicken stock
2 tsp. salt
1 tsp. pepper
2 heads of lettuce, (Little Gem or Romaine), coarsely chopped
a bunch of fresh dill, chopped
For the Avgolemono Sauce:
3 medium eggs, separated
--- juice of 2 medium lemons
1 Tbsp. cold water
½ tsp. corn flour

Steps:

  • Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
  • Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
  • Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
  • Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
  • If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

VEGETARIAN GREEK AVGOLEMONO SOUP



Vegetarian Greek Avgolemono Soup image

This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious.

Provided by Jamie Lang

Time 1h10m

Yield 8

Number Of Ingredients 7

8 cups water
1 pound leeks, white and light green parts only, chopped
2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
⅔ cup uncooked jasmine rice
4 large eggs
6 tablespoons lemon juice, or more to taste
1 tablespoon chopped fresh dill

Steps:

  • Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
  • Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
  • Ladle soup into bowls and garnish with dill.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 22.9 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 691.1 mg, Sugar 2.7 g

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  • Prepare the chicken broth. In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer.
  • Remove chicken and vegetables. After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside.
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Top Asked Questions

How to make Avgolemono soup?
Here is the step-by-step for today’s Avgolemono Soup Recipe: In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic. Add the chicken broth and bay leaves then raise the heat to high.
What is the best way to serve avgolemono stew?
The stew is finished with a delicious avgolemono sauce and is best served warm over orzo, rice with good bread to soak up the sauce. What is avgolemono? Avgolemono or egg-lemon is a sauce made with eggs and lemon juice mixed with broth. This sauce is common in Greek, Jewish, Turkish, Arab, and Italian cuisine.
What is avgolemono lamb stew?
This flavorful Greek lamb stew avgolemono has pearl onions, olive oil, and lots of fresh dill. It is finished with avgolemono, the fantastic creamy egg, and lemon sauce. Serve it over orzo or potatoes with good bread. This is simple, fresh, Greek food at its best! Some background on this Greek lamb stew.
How do you make avgolemono sauce?
To make avgolemono sauce, you'll need to whisk two eggs with ½ cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That's really the trickiest part of this soup, but it's not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking. 2.

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