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.;
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Md. Kaiup
k.m@yahoo.comThe soup was a bit bland for my liking. I think I'll add some more herbs and spices next time to give it more flavor.
Karen Owusu
k_owusu50@hotmail.comThe soup was good, but I found it to be a bit too tangy for my taste. I might try adding less lemon juice next time.
Jessica Mbrs
mbrs-j@hotmail.comI was skeptical about the lemon and egg combination, but I was pleasantly surprised. The soup was creamy and tangy, with a nice depth of flavor. Definitely worth trying!
Raphael Akosah
r_akosah5@yahoo.comThis recipe is a keeper! The soup was flavorful and comforting, with just the right amount of tanginess from the lemon. Will definitely be making it again.
Budronesha Booysen
budronesha14@yahoo.comThe soup was easy to make and tasted amazing. The lemon and egg mixture gave it a wonderful tangy and creamy texture. Highly recommend!
Abdinasir Abdiaziz
a82@yahoo.comI followed the recipe exactly and the soup turned out perfectly. The flavors were well-balanced and the texture was smooth and creamy. A comforting and delicious meal!
Bluetooth Blu
blu.bluetooth@yahoo.comThis soup was a success! The broth was rich and flavorful, with a lovely balance between the tanginess of the lemon and the creaminess of the eggs. Will definitely be making it again for my friends.
Teresa Mikelson
mikelson_t42@gmail.comI'm not usually a fan of egg-based soups, but this one changed my mind. The combination of lemon and egg was surprisingly delightful, resulting in a creamy and tangy broth that was both light and satisfying.
Sasha Hughes
hs@hotmail.co.ukLoved the simplicity of this recipe. With just a few basic ingredients, I was able to create a satisfying and flavorful soup that warmed me up on a cold night. Definitely recommend trying it!
Prabesanka
prabesanka97@hotmail.frThe soup turned out great! The lemon and egg mixture added a creamy richness that balanced well with the savory broth. A hit with the whole family, even the picky eaters.
Ashley Fitzgerald
a@yahoo.comEasy to follow recipe that yielded a delicious and comforting soup. The broth was flavorful, with a noticeable hint of lemon that perfectly complemented the tender chicken. Will definitely be making this again!
Josh Johnson
jjosh73@gmail.comI've always been a fan of Greek cuisine, and this avgolemono soup did not disappoint. The flavors were harmonious, with the lemon adding a vibrant brightness that cut through the richness of the eggs. A definite keeper in my recipe collection!
Humaira Noor Elif
elif65@hotmail.comThis avgolemono soup was a delightful culinary experience! The perfect balance of tangy lemon and richness from the eggs created a velvety texture that was both comforting and refreshing. A true testament to the magic of simple, yet skillfully crafte