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

Easy Avgolemono (Greek egg-lemon soup or sauce).

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, easy avgolemono (greek egg-lemon soup or sauce). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Easy Avgolemono (Greek egg-lemon soup or sauce) is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. Easy Avgolemono (Greek egg-lemon soup or sauce) is something that I have loved my entire life. They're fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook easy avgolemono (greek egg-lemon soup or sauce) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Avgolemono (Greek egg-lemon soup or sauce):

1. {Take 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. {Make ready of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
3. {Make ready of Zest and juice of 3 juicy lemons (~1 c lemon juice).
4. {Get of eggs.
5. {Take of cornstarch.
6. {Take of dried herbs, recommend oregano, thyme or marjoram, as available.
7. {Get 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. {Make ready of Salt + Pepper.
9. {Make ready of Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.

Instructions to make Easy Avgolemono (Greek egg-lemon soup or sauce):

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..

So that's going to wrap it up for this special food easy avgolemono (greek egg-lemon soup or sauce) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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