Recipe of Super Quick Homemade Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Quick Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Just in addition, the time it takes to cook Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) estimated approx 50 mins.
To begin 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.
Avgolemono is my favorite 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 with Eastern Orthodox Easter time (so I was fasting from meat). It transitions nicely into a spring time soup. Enjoy
Ingredients and spices that need to be Prepare to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- 3 carrots
- 2 large potatos
- 4 stick celery
- 1 fennel
- 2 zucchini
- 1 leek
- 1 orzo
- 1 large egg
- 1 1/2 juice of lemon
- 2 tbsp fresh parsley
- 1 dill
- oregano
- salt and pepper
- 2 bouillon cubes
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.
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