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Below are the ingridients that are required to cook a yummy Easy Avgolemono (Greek egg-lemon soup or sauce):
- Prepare 1/2 c 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.
- Use 1 1/2 c of hot flavorful liquid (e.g. bean liquid, broth, pasta water, or miso paste diluted in 1 c water).
- You need of Zest and juice of 3 juicy lemons (~1 c lemon juice).
- Take 2 of eggs.
- You need 1 tsp of cornstarch.
- Provide 1 tsp of dried herbs, recommend oregano, thyme or marjoram, as available.
- You need 1/4 c of fresh herbs, roughly chopped (recommend dill, parsley, fennel fronds, or mint – the idea is to bring some herby freshness and greenery to garnish).
- You need of Salt + Pepper.
- Get of Optional toppings: dash of olive oil, Greek-style yogurt, feta, breadcrumbs.
Done with the ingridients? Here are the instructions on cooking Easy Avgolemono (Greek egg-lemon soup or sauce):
Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. This recipe is easy as can be—the biggest change we made is adding some of the lemon juice separately, to give you more control over your. Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns Easiest soup Ever! Don't forget to be careful when you blend the hot broth. This Avgolemono Sauce is going to blow your mind!
Recipe : Easy Avgolemono (Greek egg-lemon soup or sauce)
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