Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook voula's vegetable avgolemono soup (greek veggie egg-lemon soup) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Get 3 carrots
- Make ready 2 large potatos
- Get 4 stick celery
- Take 1 fennel
- Make ready 2 zucchini
- Prepare 1 leek
- Prepare 1 orzo
- Take 1 large egg
- Prepare 1 1/2 juice of lemon
- Make ready 2 tbsp fresh parsley
- Get 1 dill
- Make ready oregano
- Make ready salt and pepper
- Prepare 2 bouillon cubes
Both the soup and sauce are often served with poached chicken or fish, but today's recipe is Avgolemono soup in its simplest form - meatless and delicious. Avgolemono soup literally translates to "Egg-Lemon" soup. Clearly the greeks didnt get very creative when it came to naming their dishes; they just named a dish according to it's main ingredients it seems! So yes, this is a soup traditionally made with eggs and lemons, and in the more recent years, chicken.
Instructions to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- 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.
- Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready
- 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.
- 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.
Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Whisk together eggs and lemon juice in bowl. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges. Creamy Lemon Chicken Soup NO-FAIL Greek Avgolemono Tips. Avgolemono [the sauce] is used to flavor meat, fish, and vegetables, but there's also s oup avgolemono, either with chicken or a soup with meatballs scented with herbs and cooked in vegetable or meat broth, which is then thickened and flavored with avgolemono.
So that is going to wrap it up with this exceptional food voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
