Best 7 Egg And Lemon Soup Recipes

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Egg and lemon soup is a classic Greek dish that's enjoyed by people all over the world. It's a light and refreshing soup that can be served as a starter or main course. The soup is made with a simple broth, eggs, lemon juice, and a few other ingredients. It's often garnished with fresh herbs, such as dill or parsley. Egg and lemon soup is a healthy and easy-to-make dish that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

AVGOLEMONO (GREEK EGG AND LEMON SOUP)



Avgolemono (Greek Egg and Lemon Soup) image

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

8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

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.

EGG AND LEMON SOUP



Egg and Lemon Soup image

This comforting soup recipe comes from Ann Hicks Murrah of Winter Park, Florida.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 4

6 cups reduced-sodium canned chicken broth
1/2 cup rice
4 eggs
1/4 cup fresh lemon juice

Steps:

  • In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
  • In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.

Nutrition Facts : Calories 178 g, Fat 5 g, Protein 10 g

PEA, LEMON, AND EGG-DROP SOUP



Pea, Lemon, and Egg-Drop Soup image

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 6

1 1/2 pounds fresh garden peas in pods
5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
3/4 cup pea tendrils or snow pea sprouts

Steps:

  • Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
  • Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
  • Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

GREEK LEMON, ARTICHOKE, AND EGG SOUP



Greek Lemon, Artichoke, and Egg Soup image

Categories     Egg     Dinner     Lemon     Artichoke     Boil

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup basmati or long-grain rice
6 cups water
1/4 cup olive oil
1/4 cup finely chopped onion
1/2 cup diced celery (leaves and stalks)
1 (12-ounce) package frozen artichokes, thawed, or 1 (14-ounce) can artichoke hearts
Pinch of ground cumin
1/2 cup chopped fresh parsley
2 large eggs
1/2 cup fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Rinse the rice thoroughly and place it, along with the water, in the slow cooker insert.
  • In a sauté pan, heat the oil and sauté the onion, celery, and artichokes over medium-high heat until just beginning to brown, about 7 minutes.
  • Add the vegetables to the water and rice, cover, and cook on low for 4 to 5 hours, or until the rice is tender. Add the cumin and 1/4 cup of the parsley to the soup.
  • In a medium bowl and using a whisk or a handheld immersion blender, beat the eggs and lemon juice together until frothy. Slowly add 2 ladles of broth, 1 ladle at a time, stirring constantly, to the lemon and egg mixture.
  • Add the lemon and broth mixture back into the soup, stirring constantly, and continue cooking for about 10 minutes more, or until heated through and beginning to thicken. (If you allow the soup to boil, the eggs will curdle.)
  • Add salt and pepper to taste, ladle into bowls, garnish with the remaining 1/4 cup parsley, and serve immediately.
  • Suggested Beverage
  • A nice Sauvignon Blanc or an artisanal Greek retsina, if you can find one, would pair well with this soup.

EGG AND LEMON SOUP WITH RAMPS



Egg and Lemon Soup with Ramps image

Provided by David Tanis

Categories     dinner, quick, weekday, appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

5 cups homemade, well-seasoned chicken broth
4 large eggs, at room temperature
1/4 cup fresh-squeezed lemon juice
Salt and pepper
1 cup chopped ramps

Steps:

  • Put the broth in a soup pot and bring to a simmer. With a whisk, beat the eggs and lemon juice together in a medium bowl. Season to taste with salt and pepper.
  • Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low. Add the chopped ramps.
  • Continue whisking over low heat until the soup is ever so slightly thickened. (Do not allow to simmer, or soup will curdle.) Ladle the soup into bowls and serve immediately.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 4 grams, TransFat 0 grams

AVGOLEMONO (EGG AND LEMON SOUP)



Avgolemono (Egg and Lemon Soup) image

Provided by Food Network

Time 35m

Yield 4 servings.

Number Of Ingredients 6

6 cups chicken stock (48 ounces)
1 cup orzo
Salt and pepper
2 eggs, separated
Juice of 2 lemons
Chopped parsley, for garnish

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.;

BEID BI LAMOUN (EGG AND LEMON SOUP)



Beid Bi Lamoun (Egg and Lemon Soup) image

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

7 1/2 cups chicken stock (see below)
salt
white pepper
1/3 cup rice, washed,or 1/3 cup italian pastina,or 1/4 cup tapioca
3 egg yolks or 2 whole eggs
1 -2 lemon, juice of
2 teaspoons finely chopped parsley (optional) or 2 teaspoons finely chopped chives (optional)

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.

Tips:

  • Use fresh ingredients: Fresh eggs, lemons, and broth will give your soup the best flavor.
  • Don't overcook the eggs: The eggs should be cooked just until they are set, otherwise they will become tough.
  • Add the eggs and lemon juice slowly: This will help prevent the eggs from curdling.
  • Season to taste: Add salt, pepper, and other seasonings to taste.
  • Garnish with fresh herbs: Fresh herbs, such as dill or parsley, will add a pop of flavor and color to your soup.

Conclusion:

Egg and lemon soup is a delicious and easy-to-make soup that is perfect for a light meal or a quick lunch. It is also a good source of protein, vitamins, and minerals. With a few simple ingredients and a little bit of time, you can have a delicious and healthy soup that the whole family will enjoy.

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