Zucchini Egg Lemon Soup Recipes

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CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Zucchini combines with tomato, mint, basil, and a touch of lemon juice for a fresh tasting soup.

Provided by topfgucker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 2h35m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 onion, finely chopped
4 fresh tomato, seeded and chopped
4 cups water
6 sprigs fresh mint, divided
3 zucchini, sliced
1 tablespoon cornstarch
1 tablespoon cold water
salt and pepper to taste
1 teaspoon lemon juice, or to taste
2 sprigs fresh basil

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
  • Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
  • Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
  • Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

Nutrition Facts : Calories 163 calories, Carbohydrate 16.3 g, Fat 10.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 65.1 mg, Sugar 7.9 g

EGG LEMON SOUP



Egg Lemon Soup image

The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don't hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.

Provided by Martha Rose Shulman

Categories     soups and stews

Time 20m

Yield Serves 4

Number Of Ingredients 7

2 quarts garlic broth
Salt and freshly ground pepper
1/2 cup long grain rice
2 eggs
1/4 to 1/3 cup lemon juice (to taste)
2 tablespoons chopped fresh parsley
a good size broccoli crown, broken into small florets and steamed for 5 minutes

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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1297 milligrams, Sugar 1 gram, TransFat 0 grams

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

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

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

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.

EGG LEMON SOUP



Egg Lemon Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

Steps:

  • Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
  • Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
  • Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.

YOUVARLAKIA AVGOLEMONO (GREEK MEATBALL-EGG/LEMON SOUP)



Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup) image

Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

Provided by evelynathens

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/4 lb ground pork (opt but good)
1 onion, minced
1 garlic clove, minced fine
6 tablespoons raw long-grain white rice
chopped fresh parsley
2 tablespoons chopped fresh spearmint (or 2 teaspoons dried and rubbed between fingers into powder)
1 teaspoon dried oregano
salt & freshly ground black pepper
3 eggs
6 cups water or 6 cups stock
1 onion, chopped
2 celery ribs, chopped
2 -3 carrots, sliced
1 zucchini, chopped (about 1 1/2 cups)
1 large potato, cubed
1 lemon, juice of, only
2 tablespoons cornflour

Steps:

  • In a large bowl, combine the meat, minced onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten.
  • Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
  • In a soup pot, bring the water or stock to boil and add the meatballs.
  • Cook for 20 minutes.
  • Add chopped onion, celery, carrot, zucchini and potato. Add salt and pepper to taste.
  • Lower the heat and gently simmer, covered, for 20-25 minutes (until the vegetables are tender), then remove from the heat.
  • To prepare avgolemono: beat the two remaining eggs for 2 minutes and whisk in the corn flour.
  • While beating all the while, gradually add the lemon juice.
  • Then add 1 cup of the hot broth in a slow, steady stream (ladle), beating steadily, until nearly all the hot liquid has been added.
  • Add the egg/stock mixture back to the soup pot and heat, being careful not to let it boil, stirring, until thickened.
  • Serve hot, garnished with parsley.
  • Serve this with feta cheese on the side- goes great with the little meatballs.

Nutrition Facts : Calories 570.1, Fat 27.3, SaturatedFat 10.2, Cholesterol 237.1, Sodium 205.6, Carbohydrate 44.5, Fiber 5.5, Sugar 6.6, Protein 35.7

ZUCCHINI SUMMER SOUP



Zucchini Summer Soup image

This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.

Provided by Elizabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

1 extra large zucchini, cubed
2 teaspoons salt
4 roma (plum) tomatoes, chopped
1 (14.5 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 cup water, or as needed
1 (32 ounce) can chicken broth
¼ cup white sugar
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 sweet onion, chopped
1 large green bell pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

  • Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
  • Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
  • Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
  • Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION



Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories     Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

  • Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
  • Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

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