Soupa Augolemono Egg And Lemon Soup Recipe 55

AVGOLEMONO (GREEK EGG AND LEMON SOUP)

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.

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.

SOUPA AUGOLEMONO (EGG AND LEMON SOUP) RECIPE - (5/5)

Steps:

• 1) In a 3-4 quart saucepan, bring the chicken stock to a boil over high heat. Pour in the rice, reduce the heat to low and simmer partially uncovered for about 15 minutes, or until the grains are just tender but still slightly resistant to the bite. Reduce the heat to low. 2) Beat the eggs with a whisk or a rotary beater until frothy. Beat in the lemon juice and stir in about 1/4 cup of the simmering chicken broth. Then slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3-5 minutes, or until the soup thickens enough to coat the spoon lightly. Do not let the soup come to a boil or the eggs will curdle. Add salt to taste and serve at once.

AVGOLEMONO SOUP (GREEK EGG-LEMON SOUP)

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.)

AVGOLEMONO -- EGG-LEMON SOUP (GREECE)

Steps:

• Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
• Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
• Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
• In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
• Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
• Taste & add salt, pepper or lemon juice as necessary, before serving.