Easiest Way to Make Appetizing Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). When we mention Greek egg and lemon soup, it turns heads. Commonly added to soups for thickening, the sauce is used to dress up everything from roasted vegetables to fish dishes. Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup, making it a.

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs Click Play to See This Avgolemono (Greek Lemon Chicken Soup) Recipe Come Together. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into. You can have Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

1. You need of carrots.
2. Prepare of large potatos.
3. Prepare of celery.
4. You need of fennel.
5. Prepare of zucchini.
6. Prepare of leek.
7. It's of orzo.
8. It's of large egg.
9. It's of juice of lemon.
10. You need of fresh parsley.
11. It's of dill.
12. It's of oregano.
13. Prepare of salt and pepper.
14. Prepare of bouillon cubes.

This avgolemono soup recipe can be made using chicken, beef or vegetable stock and you can also substitute orzo instead of rice. ** Best Avgolemono - Greek Egg and Lemon Soup. Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. Avgolemono is one of those soups that I've made many times, but rarely from scratch.

Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) step by step

1. Clean, peel and chop all vegetables. Add to large pot of boiling water with bouillon cubes. I used chicken bouillon, but of course you can use actual broth or vegetable bouillon/broth..
2. Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready.
3. When orzo is ready, lower heat. Squeeze lemon juice and set aside. Separate egg yolk from the white. In a bowl whisk egg white till frothy. Add yolk in next and continue to beat. Then add in lemon juice and beat more..
4. This is the important step! We don't want any curdling so be careful. After you whisk together the egg - lemon sauce, gradually add in about five tablespoons of the soup into bowl and continue to beat. Then pour in the egg lemon mixture and stir gently to distribute it into the soup. It will be frothy on top and as your stir it will take on a nice color and thicken. Make sure not to let the soup boil..
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It's usually a 'there's nothing in the house' type of thing and The sautéed onions make the difference and balance the lemon very nicely. I added fresh oregano and parsley from my garden but substituting fresh herbs. Home » Recipes » Soup Recipes » Greek Egg and Lemon Soup (Avgolemono Soupa). In addition to combining the tart, citrusy flavor of lemons with eggs in this easy-to-make soup, egg and lemon sauce is frequently used as a topping for fish, vegetables, and dolmades (grape leaves stuffed with. Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.