Porkandceleryavgolemono Recipes
PORK AND CELERY AVGOLEMONO
Make and share this Pork and Celery Avgolemono recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Season the pork with salt and pepper.
- Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.
- Add the onions and cook 10 to 15 minutes until soft but not browned.
- Add enough water to barely cover the meat.
- Cover and cook over low heat for about 1 hour.
- Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.
- Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.
- Add the lemon juice and beat the mixture well.
- Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.
- Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens.
- DO NOT BOIL.
- Serve immediately.
AVGOLEMONO
This is the most popular of Greek soups. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices.
Provided by Allrecipes Member
Categories Greek Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
- Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
- Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!
Nutrition Facts : Calories 150 calories, Carbohydrate 21.8 g, Cholesterol 139.5 mg, Fat 4.2 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 1.3 g, Sodium 54.6 mg, Sugar 1.3 g
VEGAN AVGOLEMONO SOUP
A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.
Provided by mandilovell
Categories Greek
Time 40m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
- Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
- When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
- Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
- Add parsley, salt, and pepper to taste. Stir well.
- Serve with some freshly snipped dill, if desired. This recipe will double well.
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