Best 3 Lemony Egg Soup With Escarole Recipes

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Indulge in the delightful harmony of flavors presented by this Lemony Egg Soup with Escarole. This comforting soup boasts a vibrant blend of tangy lemon, hearty escarole, and velvety eggs, creating a symphony of tastes that will tantalize your palate. Prepared using simple, wholesome ingredients, this soup embodies the essence of culinary artistry. Discover the culinary magic of this Lemony Egg Soup with Escarole, along with variations such as the comforting Italian Wedding Soup, the vibrant Greek Lemon Soup (Avgolemono), and the zesty Mexican Tortilla Soup. Embark on a global journey of flavors, exploring diverse culinary traditions through these delectable soup recipes.

Let's cook with our recipes!

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.

LEMON EGG DROP SOUP



Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

8 cups chicken broth
4 large eggs
2 lemons, juiced
1/4 teaspoon lemon pepper
1 tablespoon lemon zest
Grated Parmesan

Steps:

  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

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.

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your soup will taste. Look for escarole that is deep green and crisp, and lemons that are bright yellow and heavy for their size.
  • Don't overcrowd the pot: If you add too much escarole to the pot, it will not cook evenly and the soup will be watery. Add the escarole in batches, stirring in between, until it is all wilted.
  • Season to taste: The amount of salt and pepper you need will depend on your personal preference. Start with a small amount and add more to taste.
  • Serve immediately: Egg drop soup is best served immediately after it is made. The eggs will continue to cook in the hot soup, so if you let it sit for too long, they will become overcooked and tough.

Conclusion:

Lemony egg soup with escarole is a light and refreshing soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is sure to please even the pickiest eaters. So next time you are looking for a healthy and delicious soup, give this recipe a try.

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