Easiest Way to Cook Perfect Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). Great recipe for Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped.

Both the soup and sauce are often served with poached chicken or fish, but today's recipe is Avgolemono soup in its simplest form - meatless and delicious. Vegetarian Avgolemono Soup: Avgolemono, a simple Mediterranean soup of eggs, lemons, chicken, and chicken broth is made vegetarian by using meatless chick'n. Besides French Onion Soup, the other soup I missed greatly when turning vegetarian was Avgolemono Soup. 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. You need 2 of large potatos.
3. It's 4 stick of celery.
4. It's 1 of fennel.
5. You need 2 of zucchini.
6. Prepare 1 of leek.
7. It's 1 of orzo.
8. Prepare 1 of large egg.
9. You need 1 1/2 of juice of lemon.
10. You need 2 tbsp of fresh parsley.
11. It's 1 of dill.
12. Prepare of oregano.
13. It's of salt and pepper.
14. You need 2 of bouillon cubes.

It's the greek answer to chicken noodle soup. Our local Greek restaurant makes a wonderful one. Give the soup a good stir to help break down the bouillon cubes and then add in the orzo. Bring to a boil and immediately reduce to a simmer just above medium heat.

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. .

Be sure to set a timer so the orzo does not overcook! Rich non-dairy avgolemono sauce draped over roasted veggies-to die for! Your soup should have a silky consistency. Add the chicken, water, carrots, celery stalks, onion, bay leaves, black peppercorns, and salt to a large stockpot. Bring to a rapid boil, lower the heat to medium-low and simmer partially covered for approximately an hour to an hour and a half.