Best 2 Avgolemono Egg And Lemon Soup Recipes
Embark on a culinary journey to the heart of Greek cuisine with the delectable Avgolemono Soup, a symphony of flavors that tantalizes the taste buds and warms the soul. This traditional soup is a harmonious blend of rich chicken broth, velvety egg yolks, and the zesty brightness of lemon, resulting in a luscious and comforting dish. As you dive into this culinary exploration, discover the secrets behind creating the perfect Avgolemono Soup, from selecting the freshest ingredients to mastering the delicate balance of flavors. Along the way, uncover variations of this classic recipe, including a hearty chicken and rice version and a vegan interpretation that showcases the versatility of this timeless dish. Whether you're a seasoned chef or a culinary novice, let Avgolemono Soup transport you to the vibrant streets of Greece and create a memorable dining experience that will leave you craving for more.
Let's cook with our recipes!
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 (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.;
Tips:
- Use fresh ingredients: This will make a big difference in the flavor of your soup. Fresh lemons are especially important, as they will give your soup a bright, citrusy flavor.
- Don't overcook the eggs: Eggs are very delicate, and they can easily become overcooked. This will make them tough and rubbery. To prevent this, cook the eggs over low heat and whisk them constantly.
- Season to taste: The amount of salt and pepper you add to your soup is a matter of personal preference. Taste the soup as you go and adjust the seasonings as needed.
- Serve immediately: Avgolemono soup is best served immediately after it is made. This will help to prevent the eggs from separating.
Conclusion:
Avgolemono soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a good way to use up leftover chicken or rice. If you are looking for a new soup recipe to try, I highly recommend giving avgolemono soup a try.
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