Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). One of my favorites food recipes. This time, I’m gonna make it a little 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 recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something which I have loved my entire life.
Great recipe for Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon 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.
To get started with this particular 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 cook it.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Take 3 carrots
- Prepare 2 large potatos
- Take 4 stick celery
- Prepare 1 fennel
- Prepare 2 zucchini
- Take 1 leek
- Make ready 1 orzo
- Prepare 1 large egg
- Prepare 1 1/2 juice of lemon
- Get 2 tbsp fresh parsley
- Make ready 1 dill
- Get oregano
- Prepare salt and pepper
- Prepare 2 bouillon cubes
It's the greek answer to chicken noodle soup. 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.
I first discovered this lovely Greek soup as a teenager, which upon remembrance feels like the Stone Age. As I eagerly paged through my brand new October issue of The Yoga Journal, I came across a section about "healing soups" for the coming winter months. Avgolemono soup stood out to me amongst the. Avgolemono soup literally translates to "Egg-Lemon" soup. Clearly the greeks didnt get very creative when it came to naming their dishes; they just named a dish according to it's main ingredients it seems!
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 your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
