Egg And Lemon Soup With Ramps Recipes

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AVGOLEMONO (EGG AND LEMON SOUP)



Avgolemono (Egg and Lemon Soup) image

Provided by Food Network

Time 35m

Yield 4 servings.

Number Of Ingredients 6

6 cups chicken stock (48 ounces)
1 cup orzo
Salt and pepper
2 eggs, separated
Juice of 2 lemons
Chopped parsley, for garnish

Steps:

  • In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;

SOUPA AVGOLEMONO (EGG-LEMON SOUP)



Soupa Avgolemono (Egg-Lemon Soup) image

This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

Provided by truebrit

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Steps:

  • Bring broth to boil in saucepan, and add rice or orzo.
  • Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
  • While the rice cooks, lightly beat the eggs and the lemon juice together.
  • Remove the broth from heat.
  • Slowly mix about one cup of the hot broth into egg-lemon mixture.
  • Add to the soup gradually while stirring.
  • Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
  • Serve.

LEMONY EGG SOUP WITH ESCAROLE



Lemony Egg Soup With Escarole image

This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it's familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.

Provided by Melissa Clark

Categories     dinner, lunch, quick, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

Steps:

  • In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
  • In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams

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