How to Cook Tasty Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). When we mention Greek egg and lemon soup, it turns heads. We have met so many cooks who long to make this luxurious soup (often found in Greek restaurants) at home. So we turned to Greek cookbook author Aglaia Kremezi to help us really understand and master this delicious essential.

Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into. There is a Greek restaurant in my city that has the best avgolemono soup but I wanted to try to make it because it's so easy and cheap to make. Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. You can have Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

1. You need 3 of carrots.
2. Prepare 2 of large potatos.
3. You need 4 stick of celery.
4. You need 1 of fennel.
5. You need 2 of zucchini.
6. Prepare 1 of leek.
7. Prepare 1 of orzo.
8. You need 1 of large egg.
9. You need 1 1/2 of juice of lemon.
10. You need 2 tbsp of fresh parsley.
11. Prepare 1 of dill.
12. You need of oregano.
13. You need of salt and pepper.
14. You need 2 of bouillon cubes.

In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. A simple concoction of flavors that is comfort food and healthy food all in one. And avgolemono soup-which is traditionally made both with egg and lamb-was the centerpiece of our meal.

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) step by step

1. Clean, peel and chop all vegetables. Add to large pot of boiling water with bouillon cubes. I used chicken bouillon, but of course you can use actual broth or vegetable bouillon/broth..
2. Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready.
3. When orzo is ready, lower heat. Squeeze lemon juice and set aside. Separate egg yolk from the white. In a bowl whisk egg white till frothy. Add yolk in next and continue to beat. Then add in lemon juice and beat more..
4. This is the important step! We don't want any curdling so be careful. After you whisk together the egg - lemon sauce, gradually add in about five tablespoons of the soup into bowl and continue to beat. Then pour in the egg lemon mixture and stir gently to distribute it into the soup. It will be frothy on top and as your stir it will take on a nice color and thicken. Make sure not to let the soup boil..
5. .

I've searched for vegan avgolemono for a long time Here, folks, is a vegan avgolemono that's tangy from the lemon, creamy from miso and tahini, and full of nutritious, grounding brown basmati rice. Review Body: When making risotto I double the recipe so as to use leftover rice in this soup. Узнать причину. Закрыть. Here's an absolutely delicious and easy recipe for traditional Greek avgolemono soup!!! This avgolemono soup recipe can be made using chicken, beef or vegetable stock and you. You'll love this authentic Greek avgolemono soup.