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Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)
Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

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Using your best judgment is just another one of the many ways you could make healthy decisions out of a dinner menu. This is best accomplished by analyzing dinner pictures onto a single menu. It’s also advised that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to voula's vegetable avgolemono soup (greek veggie egg-lemon soup) recipe. To make voula's vegetable avgolemono soup (greek veggie egg-lemon soup) you need 14 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
  1. Prepare 3 carrots
  2. Take 2 large potatos
  3. Prepare 4 stick celery
  4. Take 1 fennel
  5. Take 2 zucchini
  6. Take 1 leek
  7. Get 1 orzo
  8. Prepare 1 large egg
  9. Provide 1 1/2 juice of lemon
  10. Take 2 tbsp fresh parsley
  11. Take 1 dill
  12. You need oregano
  13. Provide salt and pepper
  14. You need 2 bouillon cubes
Steps to make Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup):
  1. 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.
  2. Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready
  3. 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.
  4. 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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