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Thread: Avgolemono (Greek egg and lemon soup)

  1. #1
    Cheri Guest

    Default Avgolemono (Greek egg and lemon soup)

    I saw this in a local paper yesterday, made it today, I thought it was
    really good.


    Avgolemono (Greek egg and lemon soup)

    Makes 6 to 8 servings

    6 cups chicken broth
    1/3 cup long-grain white rice
    4 eggs, separated
    Salt and freshly ground white pepper, as needed
    Freshly squeezed lemon juice, as needed

    Bring the broth to a simmer in pot, add the rice and cook until tender,
    about 15 minutes.

    Whip the egg yolks in large bowl until thickened. Whip the egg whites in
    another bowl to soft peaks. Fold
    the whites into the yolks. Add the egg mixture to the simmering broth,
    whipping constantly. The soup will become frothy and thick.

    Season the soup to taste with the salt, white pepper, and lemon juice. Serve
    in heated bowls.

    Per serving (based on 8):

    80 calories
    4 grams protein
    7 grams carb
    4 grams fat


  2. #2
    Julie Bove Guest

    Default Re: Avgolemono (Greek egg and lemon soup)


    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    >I saw this in a local paper yesterday, made it today, I thought it was
    >really good.
    >
    >
    > Avgolemono (Greek egg and lemon soup)
    >
    > Makes 6 to 8 servings
    >
    > 6 cups chicken broth
    > 1/3 cup long-grain white rice
    > 4 eggs, separated
    > Salt and freshly ground white pepper, as needed
    > Freshly squeezed lemon juice, as needed
    >
    > Bring the broth to a simmer in pot, add the rice and cook until tender,
    > about 15 minutes.
    >
    > Whip the egg yolks in large bowl until thickened. Whip the egg whites in
    > another bowl to soft peaks. Fold
    > the whites into the yolks. Add the egg mixture to the simmering broth,
    > whipping constantly. The soup will become frothy and thick.
    >
    > Season the soup to taste with the salt, white pepper, and lemon juice.
    > Serve in heated bowls.
    >
    > Per serving (based on 8):
    >
    > 80 calories
    > 4 grams protein
    > 7 grams carb
    > 4 grams fat


    I wish I could eat that. Just not the same without the egg in it. I used
    to love the stuff!



  3. #3
    Ozgirl Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    Glad you like it, I wouldn't have For some reason I don't like lemon in
    dishes other than sweets or over fish etc. Did you get any rise from the
    rice. I ate half a chicken teriyaki sushi roll yesterday and it wasn't
    friendly

    Cheri wrote:
    > I saw this in a local paper yesterday, made it today, I thought it was
    > really good.
    >
    >
    > Avgolemono (Greek egg and lemon soup)
    >
    > Makes 6 to 8 servings
    >
    > 6 cups chicken broth
    > 1/3 cup long-grain white rice
    > 4 eggs, separated
    > Salt and freshly ground white pepper, as needed
    > Freshly squeezed lemon juice, as needed
    >
    > Bring the broth to a simmer in pot, add the rice and cook until
    > tender, about 15 minutes.
    >
    > Whip the egg yolks in large bowl until thickened. Whip the egg whites
    > in another bowl to soft peaks. Fold
    > the whites into the yolks. Add the egg mixture to the simmering broth,
    > whipping constantly. The soup will become frothy and thick.
    >
    > Season the soup to taste with the salt, white pepper, and lemon
    > juice. Serve in heated bowls.
    >
    > Per serving (based on 8):
    >
    > 80 calories
    > 4 grams protein
    > 7 grams carb
    > 4 grams fat




  4. #4
    Susan Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    x-no-archive: yes

    Cheri wrote:
    > I saw this in a local paper yesterday, made it today, I thought it was
    > really good.
    >
    >
    > Avgolemono (Greek egg and lemon soup)
    >
    > Makes 6 to 8 servings
    >
    > 6 cups chicken broth
    > 1/3 cup long-grain white rice
    > 4 eggs, separated
    > Salt and freshly ground white pepper, as needed
    > Freshly squeezed lemon juice, as needed
    >
    > Bring the broth to a simmer in pot, add the rice and cook until tender,
    > about 15 minutes.
    >
    > Whip the egg yolks in large bowl until thickened. Whip the egg whites in
    > another bowl to soft peaks. Fold
    > the whites into the yolks. Add the egg mixture to the simmering broth,
    > whipping constantly. The soup will become frothy and thick.
    >
    > Season the soup to taste with the salt, white pepper, and lemon juice.
    > Serve in heated bowls.
    >
    > Per serving (based on 8):
    >
    > 80 calories
    > 4 grams protein
    > 7 grams carb
    > 4 grams fat


    Thanks, Cheri, I love this soup. It usually comes with little bits of
    chicken in it, so I think I'll try it with leftovers from my next one
    and cut the rice by half (if I can buy loose rice, I don't keep any).

    Susan

  5. #5
    Cheri Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > Glad you like it, I wouldn't have For some reason I don't like lemon in
    > dishes other than sweets or over fish etc. Did you get any rise from the
    > rice. I ate half a chicken teriyaki sushi roll yesterday and it wasn't
    > friendly
    >
    > Cheri wrote:
    >> I saw this in a local paper yesterday, made it today, I thought it was
    >> really good.
    >>
    >>
    >> Avgolemono (Greek egg and lemon soup)
    >>
    >> Makes 6 to 8 servings
    >>
    >> 6 cups chicken broth
    >> 1/3 cup long-grain white rice
    >> 4 eggs, separated
    >> Salt and freshly ground white pepper, as needed
    >> Freshly squeezed lemon juice, as needed
    >>
    >> Bring the broth to a simmer in pot, add the rice and cook until
    >> tender, about 15 minutes.
    >>
    >> Whip the egg yolks in large bowl until thickened. Whip the egg whites
    >> in another bowl to soft peaks. Fold
    >> the whites into the yolks. Add the egg mixture to the simmering broth,
    >> whipping constantly. The soup will become frothy and thick.
    >>
    >> Season the soup to taste with the salt, white pepper, and lemon
    >> juice. Serve in heated bowls.
    >>
    >> Per serving (based on 8):
    >>
    >> 80 calories
    >> 4 grams protein
    >> 7 grams carb
    >> 4 grams fat


    No, I didn't get a rise, but only had a cup of it. I'm trying to lose some
    pounds that I've gained, and it takes the edge off pretty well. I was
    thinking in the future that I would add some things like chopped spinach,
    cabbage, and things like that instead of the rice though. Too much rice, and
    I can spike pretty good. I have never had a sushi roll. :-)

    Cheri


  6. #6
    Cheri Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > Cheri wrote:
    >> I saw this in a local paper yesterday, made it today, I thought it was
    >> really good.
    >>
    >>
    >> Avgolemono (Greek egg and lemon soup)
    >>
    >> Makes 6 to 8 servings
    >>
    >> 6 cups chicken broth
    >> 1/3 cup long-grain white rice
    >> 4 eggs, separated
    >> Salt and freshly ground white pepper, as needed
    >> Freshly squeezed lemon juice, as needed
    >>
    >> Bring the broth to a simmer in pot, add the rice and cook until tender,
    >> about 15 minutes.
    >>
    >> Whip the egg yolks in large bowl until thickened. Whip the egg whites in
    >> another bowl to soft peaks. Fold
    >> the whites into the yolks. Add the egg mixture to the simmering broth,
    >> whipping constantly. The soup will become frothy and thick.
    >>
    >> Season the soup to taste with the salt, white pepper, and lemon juice.
    >> Serve in heated bowls.
    >>
    >> Per serving (based on 8):
    >>
    >> 80 calories
    >> 4 grams protein
    >> 7 grams carb
    >> 4 grams fat

    >
    > Thanks, Cheri, I love this soup. It usually comes with little bits of
    > chicken in it, so I think I'll try it with leftovers from my next one and
    > cut the rice by half (if I can buy loose rice, I don't keep any).
    >
    > Susan


    Yes, I was thinking of leaving the rice out and adding bits of other things
    in the future. It seems pretty diet friendly and I need to lose some pounds
    now...unfortunately. I had stopped going to my weight loss meetings in
    August, and have gained 12 pounds. I was shocked when I weighed in
    yesterday. :-)

    Cheri



  7. #7
    Susan Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    x-no-archive: yes

    Cheri wrote:

    > No, I didn't get a rise, but only had a cup of it. I'm trying to lose
    > some pounds that I've gained, and it takes the edge off pretty well. I
    > was thinking in the future that I would add some things like chopped
    > spinach, cabbage, and things like that instead of the rice though. Too
    > much rice, and I can spike pretty good.


    I wonder if adding chicken would reduce the spike by upping the
    protein/insulin response?

    > I have never had a sushi roll. :-)


    Smart girl; they're made from *sugared* rice. Only time I eat sushi is
    if it's rolled in thinly shaved cucumber instead of rice.

    I eat sashimi, which might make you gag, I take it? ;-)

    Susan

  8. #8
    Susan Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    x-no-archive: yes

    Cheri wrote:

    > Yes, I was thinking of leaving the rice out and adding bits of other
    > things in the future. It seems pretty diet friendly and I need to lose
    > some pounds now...unfortunately. I had stopped going to my weight loss
    > meetings in August, and have gained 12 pounds. I was shocked when I
    > weighed in yesterday. :-)


    That's why I weigh daily. When I find myself avoiding it, it's usually
    troubs. ;-)

    You'll get it off; eat clean, keep walking... I'm sure your acute
    illness didn't help at all.

    Susan

  9. #9
    Cheri Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > Cheri wrote:
    >
    >> Yes, I was thinking of leaving the rice out and adding bits of other
    >> things in the future. It seems pretty diet friendly and I need to lose
    >> some pounds now...unfortunately. I had stopped going to my weight loss
    >> meetings in August, and have gained 12 pounds. I was shocked when I
    >> weighed in yesterday. :-)

    >
    > That's why I weigh daily. When I find myself avoiding it, it's usually
    > troubs. ;-)
    >
    > You'll get it off; eat clean, keep walking... I'm sure your acute illness
    > didn't help at all.
    >
    > Susan


    I have to say that I am one of those (my mother was too she ate all through
    her chemo therapy) who can eat through anything, difference being when I'm
    sick...I don't watch calories at all and don't pay attention to weighing.
    Thanks for the vote of confidence. I will get it off...and take my walks
    again now that I'm able to breathe. :-)

    Cheri



  10. #10
    Ozgirl Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    Cheri wrote:
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >> Glad you like it, I wouldn't have For some reason I don't like
    >> lemon in dishes other than sweets or over fish etc. Did you get any
    >> rise from the rice. I ate half a chicken teriyaki sushi roll
    >> yesterday and it wasn't friendly
    >>
    >> Cheri wrote:
    >>> I saw this in a local paper yesterday, made it today, I thought it
    >>> was really good.
    >>>
    >>>
    >>> Avgolemono (Greek egg and lemon soup)
    >>>
    >>> Makes 6 to 8 servings
    >>>
    >>> 6 cups chicken broth
    >>> 1/3 cup long-grain white rice
    >>> 4 eggs, separated
    >>> Salt and freshly ground white pepper, as needed
    >>> Freshly squeezed lemon juice, as needed
    >>>
    >>> Bring the broth to a simmer in pot, add the rice and cook until
    >>> tender, about 15 minutes.
    >>>
    >>> Whip the egg yolks in large bowl until thickened. Whip the egg
    >>> whites in another bowl to soft peaks. Fold
    >>> the whites into the yolks. Add the egg mixture to the simmering
    >>> broth, whipping constantly. The soup will become frothy and thick.
    >>>
    >>> Season the soup to taste with the salt, white pepper, and lemon
    >>> juice. Serve in heated bowls.
    >>>
    >>> Per serving (based on 8):
    >>>
    >>> 80 calories
    >>> 4 grams protein
    >>> 7 grams carb
    >>> 4 grams fat

    >
    > No, I didn't get a rise, but only had a cup of it. I'm trying to lose
    > some pounds that I've gained, and it takes the edge off pretty well.
    > I was thinking in the future that I would add some things like
    > chopped spinach, cabbage, and things like that instead of the rice
    > though. Too much rice, and I can spike pretty good. I have never had
    > a sushi roll. :-)


    Soup is a great gap filler. My favourite is the old cabbage soup when
    dieting. The one where I put lots of cabbage, celery, carrot, onion, garlic
    and a large can or two of chopped tomatoes and a bit of water. Add some fgbp
    at serving time and some powdered parmesan and its delicious!



  11. #11
    Cheri Guest

    Default Re: Avgolemono (Greek egg and lemon soup)

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..

    > Soup is a great gap filler. My favourite is the old cabbage soup when
    > dieting. The one where I put lots of cabbage, celery, carrot, onion,
    > garlic and a large can or two of chopped tomatoes and a bit of water. Add
    > some fgbp at serving time and some powdered parmesan and its delicious!



    Yes, at my weight loss group, we call it suicide soup. Don't know why
    because I like it a lot. :-)

    Cheri


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