Easiest Way to Cook Delicious 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. It is a heavenly, velvety soup with a savory chicken broth, tart lemons and egg yolks. You can cook Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) using 14 ingredients and 5 steps. Here is how you achieve that.

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

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

A simple concoction of flavors that is comfort food and healthy food all in one. All that lemony and chicken goodness soothes the tummy and the sniffles. 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. In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used.

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

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. .

Review Body: When making risotto I double the recipe so as to use leftover rice in this soup. And avgolemono soup-which is traditionally made both with egg and lamb-was the centerpiece of our meal. 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. 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.