Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something which I’ve loved my entire life.
When we mention Greek egg and lemon soup, it turns heads. We have met so many cooks who long to make this luxurious soup (often found in Greek restaurants) at home. So we turned to Greek cookbook author Aglaia Kremezi to help us really understand and master this delicious essential. Avgolemono Soup (Greek Egg and Lemon Soup).
To get started with this particular recipe, we have to prepare a few components. You can have voula's vegetable avgolemono soup (greek veggie egg-lemon soup) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Get 3 carrots
- Make ready 2 large potatos
- Take 4 stick celery
- Make ready 1 fennel
- Take 2 zucchini
- Make ready 1 leek
- Take 1 orzo
- Make ready 1 large egg
- Take 1 1/2 juice of lemon
- Prepare 2 tbsp fresh parsley
- Take 1 dill
- Prepare oregano
- Get salt and pepper
- Take 2 bouillon cubes
This Greek Avgolemono Vegetable Soup is a real crowd-pleaser and super simple to make! I could literally live off nothing more than soup for the rest of my life and be happy. 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.
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.
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. 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.
So that is going to wrap this up for this special food voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
