Practical Way to Preparing Perfect Easy Avgolemono (Greek egg-lemon soup or sauce)

Do you want to know ways to pass the week with healthy but appetizing meals that will make you feel happy? This healthful, simple but extraordinary Easy Avgolemono (Greek egg-lemon soup or sauce) recipe is the answer.

We hope you got benefit from reading it, now let's go back to easy avgolemono (greek egg-lemon soup or sauce) recipe. You can have easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you do it.

To make an unforgettable Easy Avgolemono (Greek egg-lemon soup or sauce), below are the materials needed:

1. Use 1/2 c of cooked/canned chickpeas or sub any neutral base like a serving of pasta, 1/2 c cooked diced potatoes, or 1/2 c cooked shredded chicken, etc.
2. Prepare 1 1/2 c of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
3. Prepare of Zest and juice of 3 juicy lemons (~1 c lemon juice).
4. Provide 2 of eggs.
5. Use 1 tsp of cornstarch.
6. Take 1 tsp of dried herbs, recommend oregano, thyme or marjoram, as available.
7. Get 1/4 c of fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).
8. Use of Salt + Pepper.
9. You need of Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.

After readying the ingridients, next you are ready to cook your 5-star Easy Avgolemono (Greek egg-lemon soup or sauce) by following the procedures on this section:

1. 1. For the base: in a saucepan heat the chickpeas (or sub) and your flavorful liquid. Season with salt and pepper if needed. Bring to a medium-low simmer and cook for a few minutes with the lid ajar. If using pasta, cook as instructed, reserving 1 1/2 c of pasta water at the end..
2. 2. Meanwhile, in a large bowl add the lemon juice and zest, eggs and cornstarch, and whisk to combine. Trust me, you want the zest for extra lemony-ness!.
3. 3. When the base is done, get a 1 c measuring cup or something with a handle that you can use to remove the liquid from the pot. Remove ~1 c of the hot liquid and while whisking, slowly stream the hot liquid into the egg-lemon mixture to temper and combine while continuing to whisk. This is your avgolemono..
4. 4. Add the avgolemono to the saucepan with the base, and combine with a spatula incorporate. Cook on medium heat until the soup is lightly bubbling around the edges of the pot. Then turn off the heat and let stand for a few minutes to let the soup thicken..
5. 5. Serve and garnish as desired with fresh and dried herbs, a dash of olive oil, more lemon zest, finishing sea salt, yogurt, breadcrumbs, etc..

She has culinary school training and teaches Greek cooking. Avgolemono sauce is made using the exact same process and ingredients but instead of being something added to enrich a soup, it's slightly thickened with a little flour. Typically you will see it drizzled over cooked vegetables and things like cabbage rolls or dolmades (Greek stuffed grape. Learn how to make Avgolemono (Greek Lemon-Egg Soup). Everybody understands the stuggle of getting dinner on the table after a long day.

Recipe : Easy Avgolemono (Greek egg-lemon soup or sauce)

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fast method to make Easy Avgolemono (Greek egg-lemon soup or sauce)

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