Thread: 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!

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

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

"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

"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

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

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

"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

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!

"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