Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, voula's vegetable avgolemono soup (greek veggie egg-lemon soup). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. 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):
- Make ready 3 carrots
- Prepare 2 large potatos
- Prepare 4 stick celery
- Prepare 1 fennel
- Take 2 zucchini
- Make ready 1 leek
- Get 1 orzo
- Take 1 large egg
- Make ready 1 1/2 juice of lemon
- Get 2 tbsp fresh parsley
- Prepare 1 dill
- Prepare oregano
- Take salt and pepper
- Make ready 2 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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