Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way 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 little bit unique. This will be really delicious.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something which I’ve 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 recipe, we must 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 it.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Make ready 3 carrots
- Prepare 2 large potatos
- Make ready 4 stick celery
- Prepare 1 fennel
- Make ready 2 zucchini
- Take 1 leek
- Take 1 orzo
- Take 1 large egg
- Take 1 1/2 juice of lemon
- Take 2 tbsp fresh parsley
- Make ready 1 dill
- Prepare oregano
- Make ready salt and pepper
- Prepare 2 bouillon cubes
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! Whisk together eggs and lemon juice in bowl. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.
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.
Avgolemono [the sauce] is used to flavor meat, fish, and vegetables, but there's also s oup avgolemono, either with chicken or a soup with meatballs scented with herbs and cooked in vegetable or meat broth, which is then thickened and flavored with avgolemono. These are probably the first frugal dishes that used this ingenious sauce: Scraps of chicken or meat and bones are turned into a. I visited Athens a few years ago and fell in love with avgolemono and other similar dishes, like potatoes served with an egg-lemon sauce. I mastered making my own but then stopped eating eggs and have been yearning for a vegan version ever since. Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot.
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