Easiest Way to Make Yummy Easy Avgolemono Greek egglemon soup or sauce

Without fail cooking ultimate Easy Avgolemono (Greek egg-lemon soup or sauce) easy, yummy, practical.

Good Evening every body, at this time you get present recipe Easy Avgolemono (Greek egg-lemon soup or sauce) with 9 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 5 stages of easy cooking Easy Avgolemono (Greek egg-lemon soup or sauce).

Ingredients for Easy Avgolemono (Greek egg-lemon soup or sauce)

1. Prepare : 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 : hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).

3. Needed : Zest and juice of 3 juicy lemons (~1 c lemon juice).

4. Prepare : eggs.

5. Prepare : cornstarch.

6. Needed : dried herbs, recommend oregano, thyme or marjoram, as available.

7. Needed : fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).

8. Prepare : Salt + Pepper.

9. Prepare : Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.

If all ingredients Easy Avgolemono (Greek egg-lemon soup or sauce) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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