Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive 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 little bit unique. This is gonna smell and look delicious.
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.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something that I’ve loved my entire life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Make ready 3 carrots
- Make ready 2 large potatos
- Prepare 4 stick celery
- Prepare 1 fennel
- Take 2 zucchini
- Make ready 1 leek
- Get 1 orzo
- Get 1 large egg
- Make ready 1 1/2 juice of lemon
- Get 2 tbsp fresh parsley
- Get 1 dill
- Get oregano
- Make ready salt and pepper
- Get 2 bouillon cubes
Besides French Onion Soup, the other soup I missed greatly when turning vegetarian was Avgolemono Soup. It's the greek answer to chicken noodle soup. Whisk together eggs and lemon juice in bowl. Avgolemono soup may start like any ordinary chicken soup–onions, carrots, celery, broth, chicken etc.
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.
Whisk together eggs and lemon juice in bowl. Avgolemono soup may start like any ordinary chicken soup–onions, carrots, celery, broth, chicken etc. But–at the very end–is delightfully transformed into a silky, tangy, absolutely unforgettable bowl chicken rice soup, thanks to the addition of Greek avgolemono sauce (egg-lemon sauce.) Avgolemono, Ahv-goh-LEM-moh-noh, (the letter G is silent), is a classic Greek soup made from broth (traditionally chicken broth), egg yolks, and lemon juice. Translated from Greek, avgolemono literally means egg and lemon. Click here to PIN Vegetarian Greek Lemon Egg Soup with Orzo!
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