Lemon Egg Soup With Quinoa Recipes

LEMON-EGG SOUP WITH QUINOA

Steps:

• To the bowl of a food processor, add the red onion, jalapeno, and garlic cloves. Process until finely chopped.
• Heat a Dutch oven or large pot with a lid over medium heat. Add olive oil and the chopped vegetables with a little salt to draw out the moisture. Sweat these out for 4 to 5 minutes, until the red onion is translucent.
• Add the quinoa to the pot and toast for a minute or two, stirring frequently. Add the stock, bay leaf, and lemon peel and bring up to a boil. Lower to a simmer and simmer covered for 20 minutes, until the quinoa is fully cooked. Remove from the heat.
• In an electric mixer or in a bowl with a whisk, whisk the egg whites until they have tripled in volume and are foamy. Whisk egg yolks together. Fold or very gently whisk yolks and lemon juice into the beaten whites. Ladle some of the hot (not boiling) soup into the egg mixture, whisking at the same time. You want to bring the eggs up to temperature without scrambling, so continue to add ladlefuls of soup until the temperature of the egg mixture is the same as the soup. Add the egg mixture back into the soup and stir for a minute or two to incorporate and create an even, creamy texture. Taste and adjust seasoning.
• Serve immediately, sprinkled with the fresh herbs. I think cilantro is the most complementary herb here, but go with what you love best.

LEMONY EGG SOUP WITH ESCAROLE

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.

EGG LEMON SOUP

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.

SOUPA AVGOLEMONO (EGG-LEMON SOUP)

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 QUINOA

Steps:

• Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
• In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
• Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

LEMON CHICKEN SOUP WITH QUINOA

Steps:

• In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
• Add spinach and cook until tender.

LEMONY QUINOA-AND-SPINACH SOUP

Steps:

• In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

LEMONY CHICKEN-QUINOA SOUP

Steps:

• Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes.
• Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil.