The recipe Avgolemono (Greek egg lemon soup)
Avgolemono (Greek egg lemon soup) recipe is a meal that takes 60 minutes to make. If you enjoy for , you will like Avgolemono (Greek egg lemon soup)!
Avgolemono (Greek egg lemon soup)
- What Course Is Avgolemono (Greek egg lemon soup)?
- How Long Does Avgolemono (Greek egg lemon soup) Recipe Take To Prepare?
- How Long Does Avgolemono (Greek egg lemon soup) Recipe Take To Cook?
- How Many Servings Does Avgolemono (Greek egg lemon soup) Recipe Make?
- What Are The Ingredients For Avgolemono (Greek egg lemon soup) Recipe?
- How Do I Make Avgolemono (Greek egg lemon soup)?
- What's The Nutritional Info For Avgolemono (Greek egg lemon soup)?
- What Type Of Cuisine Is Avgolemono (Greek egg lemon soup)?
| Avgolemono (Greek egg lemon soup) |
|---|
|
I love our Greek restaurant's chicken soup, and it took me awhile to figure out how they made it. Boiling vegetables in the broth, before adding rice, is the key to the depth of flavor. Very healthy, but tastes decadent, like a cream soup. How Long Does Avgolemono (Greek egg lemon soup) Recipe Take To Prepare?Avgolemono (Greek egg lemon soup) takes 15 minutes to prepare. How Long Does Avgolemono (Greek egg lemon soup) Recipe Take To Cook?Avgolemono (Greek egg lemon soup) takes 60 minutes to cook. How Many Servings Does Avgolemono (Greek egg lemon soup) Recipe Make?Avgolemono (Greek egg lemon soup) makes 1 servings. What Are The Ingredients For Avgolemono (Greek egg lemon soup) Recipe?The ingredients for Avgolemono (Greek egg lemon soup) are: 8 cups organic chicken broth1/2 large onion 4 stalks celery 1 carrot, peeled handful of fresh parsley 3/4 cup Basmati rice 4 eggs 1/4 cup fresh lemon juice salt to taste optional addition: small shredded pieces of chicken How Do I Make Avgolemono (Greek egg lemon soup)?Here is how you make Avgolemono (Greek egg lemon soup): Choose as fresh and pure ingredients as possible as the flavors are subtle and easily ruined by things such as the taste of broth from a can, or lemon juice from a bottle. I found organic boxed chicken broth worked exceptionally well.Simmer chicken broth with onion, celery, carrot and parsley over a low flame for 1 hour. Broth may cook down a little, and that's okay. Discard all solids, and add the rice to the broth. Cook for 20 minutes or so, until the rice is tender. If the rice isn't thoroughly cooked, as I found out, you will later have trouble thickening and the flavor will suffer. Testing at this point is key.Whisk the eggs in a separate bowl with half of the lemon juice. Scoop out some of the hot chicken broth and add it slowly to the egg mixture, whisking it in to avoid curdling the eggs. Add a few cups until the egg mixture is warmed. Then gradually whisk the egg mixture into the rice and broth. Add salt to taste, then balance with more lemon juice if you like - I usually end up adding all of the other half. Some people use more. Heat if it needs to thickened, but don't let it boil or it will separate. Soup should be smooth and creamy.Add little cooked chicken pieces if you want more texture.Serving Size:?8 servingsNumber of Servings: 1Recipe submitted by SparkPeople user ADRIENNE502002.What's The Nutritional Info For Avgolemono (Greek egg lemon soup)?The nutritional information for Avgolemono (Greek egg lemon soup) is:
|
More Online Recipes
Appetizers, Soups & Salads, Asian, Beef & Pork, Birthday, Breakfast, Brunch, Christmas, Cookout, Dessert, Dinner, Fish, French, German, Indian, Italian, Kids, Lunch, Mexican, Party, Picnic, Poultry, Salad, Sandwich, Side Dish, Side Items, Slow Cooker, Snack, Soup, Spanish, Thanksgiving, Vegetarian