AVGOLEMONO (GREEK LEMON-EGG SOUP)
Avgolemono (Greek Lemon-Egg Soup)
Provided by Jane Kirby
Time 30m
Number Of Ingredients 6
Steps:
- Place the broth and the rice in a large saucepan and bring to a boil.
- Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
- Add the chicken. Remove the soup from heat and cover.
- Whisk the eggs and lemon juice in a medium bowl until frothy.
- Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
- Ladle soup into bowls. Serve immediately with a slice of lemon.
Nutrition Facts : Calories 314 kcal, Carbohydrate 36 g, Cholesterol 145 mg, Protein 28 mg, SaturatedFat 2 g, Sodium 178 mg, Fat 7 g, UnsaturatedFat 0 g
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.
AVGOLEMONO SOUP
Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 484.6 calories, Carbohydrate 32.7 g, Cholesterol 161.4 mg, Fat 22.3 g, Fiber 2.6 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 926.2 mg, Sugar 5.4 g
AVGOLEMONO (GREEK EGG AND LEMON SOUP)
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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.
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Steps:
- Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
- Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
- When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
- Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
- Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
AVGOLEMONO (EGG AND LEMON SOUP)
Provided by Food Network
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;
SOUPA AUGOLEMONO (EGG AND LEMON SOUP) RECIPE - (5/5)
Provided by Howie
Number Of Ingredients 6
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)
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.
Provided by ..tiffany..
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, corn starch, egg yolks. Set aside.
- Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
- When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
- Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
- Remove from the heat again and add the lemon juice and lemon peel.
- Serve with pita bread.
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