Best 2 Avgolemono Egg And Lemon Soup Recipes
Avgolemono egg and lemon soup is a classic Greek dish that is enjoyed by people of all ages. It is a light and refreshing soup that is perfect for a summer meal or as a starter for a larger meal. The soup is made with a simple broth, eggs, lemon juice, and rice. It is often served with fresh herbs, such as dill or parsley, and a side of crusty bread. Avgolemono soup is a delicious and healthy way to enjoy the flavors of Greece.
Check out the recipes below so you can choose the best recipe for yourself!
AVGOLEMONO (GREEK EGG AND LEMON SOUP)
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
- Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
- In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
- Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
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.;
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the soup will taste. This is especially true for the lemons and eggs.
- Do not boil the soup: Boiling the soup will curdle the eggs. Instead, bring the soup to a simmer and then remove it from the heat.
- Season to taste: The amount of lemon juice and salt you add will depend on your personal preference. Taste the soup as you go and adjust the seasonings accordingly.
- Serve the soup immediately: Avgolemono soup is best served immediately after it is made. The soup will thicken as it sits, so if you need to make it ahead of time, reheat it gently over low heat.
Conclusion:
Avgolemono soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken or rice. With its bright lemon flavor and creamy texture, avgolemono soup is sure to be a hit with your family and friends.
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