Best 3 Yia Yias Avgolemono Recipes
Avgolemono is a classic Greek soup made with a savory broth, rice, eggs, and lemon juice. It is a versatile dish that can be served hot or cold, and can be enjoyed as a main course or a side dish. This recipe collection features three variations of avgolemono soup, each with its own unique flavor and texture. The traditional avgolemono soup is made with a chicken broth, while the seafood avgolemono soup is made with a fish or shellfish broth. The vegetarian avgolemono soup is made with a vegetable broth and is a great option for those who follow a plant-based diet. All three soups are easy to make and can be ready in under an hour. With its bright and tangy flavor, avgolemono soup is a delicious and comforting dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
YIA YIA CHICKEN AVGOLEMONO SOUP
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids.
- Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium.
- Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch.
- When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.
YIA-YIA'S AVGOLEMONO
This is my Yia-yia's (greek for grandma) original recipe. She made this for us whenever we got sick, but also as an appetizer at big family get-togethers. I've seen lots of recipes with sauces and vegetables, etc. but this is a simple, original recipe. It's supposed to be fairly neutral except for the lemon.
Provided by Melanie Wilke
Categories Greek
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring the chicken broth to a boil.
- Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
- While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
- Beat the whites until they're as fluffy as you can get them.
- Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
- Beat the egg-lemon mixture again, get it very fluffy.
- Add the yolks, and beat.
- When the orzo noodles are done, remove the pot from the heat.
- Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
- Continue, one ladle at a time, until you can't get any broth out of the pot.
- Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
- DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
- Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
Nutrition Facts : Calories 168.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 93, Sodium 535.1, Carbohydrate 22.6, Fiber 1.2, Sugar 1.6, Protein 10.2
AVGOLEMONO
Steps:
- In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.
- Meanwhile, beat the egg yolks and lemon juice together in a large bowl.
- When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your avgolemono soup.
- Don't boil the soup. Bring it to a simmer over medium heat and then reduce the heat to low. Simmer for 15-20 minutes, or until the soup has thickened.
- Temper the eggs before adding them to the soup. This will prevent them from curdling. To temper the eggs, whisk them together in a bowl with some of the hot soup. Then, slowly whisk the tempered eggs into the soup.
- Serve the soup immediately. Avgolemono soup is best when served fresh.
Conclusion:
Avgolemono soup is a delicious and healthy Greek soup that is perfect for a cold winter day. It is made with a flavorful chicken broth, rice, lemon juice, and eggs. Avgolemono soup is also a good source of protein, carbohydrates, and vitamins. If you are looking for a new soup to try, I highly recommend avgolemono soup.
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