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Before you jump to Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
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We hope you got insight from reading it, now let's go back to voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. To make voula's vegetable avgolemono soup (greek veggie egg-lemon soup) you only need 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):
- Get 3 of carrots.
- You need 2 of large potatos.
- Provide 4 stick of celery.
- Prepare 1 of fennel.
- Get 2 of zucchini.
- You need 1 of leek.
- Take 1 of orzo.
- Prepare 1 of large egg.
- Provide 1 1/2 of juice of lemon.
- Get 2 tbsp of fresh parsley.
- Take 1 of dill.
- You need of oregano.
- Get of salt and pepper.
- Provide 2 of bouillon cubes.
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..
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