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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Yasir Awan
[email protected]This soup is delicious! The lemon flavor is perfect and it's so creamy and smooth. I will definitely be making this soup again.
Ebikewluye Brenda
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's a great way to use up leftover chicken or rice. I also like to add some chopped spinach or kale for extra nutrition.
Lizzy Tolbert
[email protected]This is a great soup for a cold winter day. It's warm, comforting, and filling. I love the addition of lemon, which gives it a bright and refreshing flavor.
Rozamohamed Ansari
[email protected]This soup was easy to make and so delicious! I used chicken broth instead of vegetable broth and it turned out great. I will definitely be making this soup again.
Mohammad Chowdury
[email protected]I made this soup last night and it was a hit with my family! Everyone loved the creamy texture and the bright lemon flavor. I will definitely be making this soup again.
nilu Lama
[email protected]This soup is amazing! I've made it several times now and it always turns out perfect. The flavors are so well-balanced and the texture is creamy and smooth. I love that it's also a healthy and filling meal. Thanks for sharing this recipe!