How To make Cream Of Lemon Soup
1 oz Butter
2 Onions, skinned and thinly
-diced 3 oz Carrots, peeled and thinly
-sliced 3 oz Celery, trimmed and thinly
-sliced 2 Lemons
2 pt Chicken stock
2 Bay leaves
Salt and freshly ground -pepper 5 Fluid oz. light cream
Melt the butter in a large saucepan and add the vegetables. Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water. Add the rinds and juice, stock and bay leaves to the saucepan. Season with salt and pepper and bring to the boil. Cover and simmer for 40 minutes or until both celery and carrots are very tender. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste. Garnish with chopped spring onions or chives and lemon slices. May be served hot or chilled. Posted by Gavin Davies. Courtesy of Fred Peters.
How To make Cream Of Lemon Soup's Videos
Lemon Rice Soup | How To Make Lemon Rice Soup
It’s getting chilly outside and it’s time for soup. Lemon Rice Soup! I grew up eating this soup and it really hits the spot on a chilly day. I enjoyed my bowl with a big piece of fresh French bread from my local @HEB. I hope you’ll give it a try!
Ingredients
3 quarts water
2-3 chicken leg quarters
3/4 cup Arborio rice
1 carrot
2 stalks of celery
3 lemons
1 medium yellow onion-diced
2 tbsp chicken bouillon
2 eggs
How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Avgolemono is a Greek word that translates literally to egg-lemon and is actually both a soup and a sauce. The dish most familiar to North Americans is a simple, comforting, and nourishing soup traditionally made from chicken broth, rice, lemon juice, and eggs. Nicole shows you how to make her version of this Greek classic with added chicken, onion, and garlic, topped with fresh dill and parsley, and served with crusty bread.
#Avgolemono #Soup #Lemon #Chicken #HowTo #Allrecipes
00:00 Introduction
00:07 Chicken
01:00 Lemon Juice
01:22 Shred Chicken
01:37 Rice
01:54 Eggs & Lemon
02:28 Stir in Chicken
02:53 Taste Test
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How to Make Greek Lemon & Egg Chicken Soup (Avgolemono) | You Can Cook That | Allrecipes.com
Greek Lemony Chicken Avgolemono Soup, 2 WAYS!
The most popular Greek soup has to be the classic Chicken Avgolemono. It is made with an egg-lemon sauce known as avgolemono, homemade chicken stock, flavorful chunks of chicken, and lots of zesty lemon juice. We think of it as Greek penicillin, especially during the colder months.
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Recipe for Lemon Chicken Soup : Soup Recipes
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There are few better meals that are both delicious and quick to prepare than lemon chicken soup. Learn about a great recipe for lemon chicken soup with help from a published cookbook author in this free video clip.
Expert: Phoebe Lapine
Contact: phoebelapine.com
Bio: Phoebe Lapine co-founded biggirlssmallkitchen.com. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten.
Filmmaker: Alan Mack
Series Description: One of the best parts about soup is its versatility - there are a seemingly endless amount of variations and recipes for you to choose from, but it's all still soup. Get tips on how to make your own soup of the day with help from a published cookbook author in this free video series.
Greek Chicken Soup
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This Greek chicken soup is the perfect starter for a Mediterranean meal, but we think it is a savory meal on its own. The soup has lots of root veggies, it's creamy, and it has a few surprising ingredients like rice, dill, and lemon juice.
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Avgolemono soup, Greek lemon and egg soup with chicken
Avgolemono (egg and lemon) soup with chicken, is a classic Greek chicken soup made with rice and a rich egg-lemon sauce. A Greek classic and traditional recipe.
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