Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something which I have loved my whole life. They are fine and they look wonderful.
Avgolemono (meaning egg and lemon in Greek) is the name used to describe both a sauce and a soup. The soup is made with rice, the sauce without. 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.
To get started with this recipe, we must 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 it.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Make ready 3 carrots
- Take 2 large potatos
- Take 4 stick celery
- Prepare 1 fennel
- Get 2 zucchini
- Prepare 1 leek
- Make ready 1 orzo
- Take 1 large egg
- Prepare 1 1/2 juice of lemon
- Prepare 2 tbsp fresh parsley
- Make ready 1 dill
- Get oregano
- Get salt and pepper
- Make ready 2 bouillon cubes
So yes, this is a soup traditionally made with eggs and lemons, and in the more recent years, chicken. This vegetable barley avgolemono (Greek lemon chicken soup) is easy to make from scratch, filled with whole grains and fresh veggies, and so comforting. It's perfect for the freezer too! When we moved a year and a half ago, even though it was just one town over, many of our routines changed.
Steps 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.
Rich non-dairy avgolemono sauce draped over roasted veggies-to die for! Your soup should have a silky consistency. Add ALL remaining ingredients to soup base. If using flour, add during this step. Creamy Lemon Chicken Soup NO-FAIL Greek Avgolemono Tips.
So that is going to wrap this up with this special food voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
