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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. You can have voula's vegetable avgolemono soup (greek veggie egg-lemon soup) using 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
- Take 3 carrots
- Take 2 large potatos
- Prepare 4 stick celery
- Provide 1 fennel
- Prepare 2 zucchini
- Take 1 leek
- Get 1 orzo
- Prepare 1 large egg
- Take 1 1/2 juice of lemon
- Get 2 tbsp fresh parsley
- You need 1 dill
- Use oregano
- Provide salt and pepper
- Take 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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