BEID BI LAMOUN (EGG AND LEMON SOUP)
This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.
Provided by Mirj2338
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make a rich chicken stock with leftover chicken bones or giblets.
- If it is not strong enough, add a stock cube.
- Season with salt and pepper.
- Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
- Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
- Add a ladleful of the soup to the egg mixture and beat well.
- Pour this back into the pan slowly, still beating constantly.
- Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
- On no account allow it to boil, or the eggs will curdle.
- Taste and adjust seasoning, adding more lemon juice if necessary.
- Garnish, if you like, with chopped parsley or chives, and serve immediately.
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Divya Jargha
[email protected]I love this soup! It's so light and refreshing, and the lemon really brightens it up.
Love Miss143
[email protected]This soup is a great way to use up leftover chicken. I usually make a big batch of chicken soup on the weekend and then use the leftovers to make this soup during the week.
Haydee Eutsey
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! I'm definitely going to be making this soup again.
Sydney Cross
[email protected]This is one of my favorite soup recipes. It's so easy to make and it's always a hit with my family. I usually serve it with a side of rice or pasta.
FASHION NOVA
[email protected]This soup is delicious! I love the way the lemon and eggs come together. I also added a few chopped carrots and celery for extra flavor.
Glory Ben
[email protected]I'm not a huge fan of lemon soup, but this recipe changed my mind. The flavors are perfectly balanced and the soup is so comforting. I'll definitely be making this again.
Noman Noman Ashraf
[email protected]This soup is a lifesaver on busy weeknights. It's so easy to make and it's always a crowd-pleaser. I usually double the recipe so I have leftovers for lunch the next day.
LA Dixon
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved the bright and tangy flavor. I served it with a side of crusty bread for dipping.
Okenwa Thelma
[email protected]This is a great soup for a quick and easy weeknight meal. It's also very versatile - you can add different vegetables, herbs, or spices to taste. I like to add a handful of chopped spinach and a teaspoon of dried oregano.
Lucas Craig
[email protected]I love this soup! It's so light and flavorful, and the lemon really brightens it up. I always add a little extra lemon juice and a pinch of red pepper flakes for a bit of heat.
Michelle Wode
[email protected]This soup was easy to make and packed with flavor. The combination of lemon, eggs, and chicken broth was perfect, and the rice added a nice touch of texture. I will definitely be making this soup again.
Taseen Uddin
[email protected]This soup was a delicious and refreshing way to start a meal. The lemon added a bright and tangy flavor that complemented the richness of the eggs and chicken broth. I also enjoyed the addition of the rice, which gave the soup a satisfying heartiness