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 Tomato Avgolemono Soup Recipe
egg yolks, vegetable stock, olive oil, pepper, parsley, cinnamon, bay leaf, spring onion, celery, tomato, salt, rice, white wine, lemon juice, water
This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.
In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about...
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|  Avgolemono -- Egg-Lemon Soup (Greece) Recipe - Food.com
orzo pasta, lemon peel, vegetable stock, pepper, carrot, celery, tomato, eggs, salt, rice, lemon juice
This recipe comes from the 2005 cookbook, The Best Recipes in the World.
Serving Size: 1 (129) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 131.9 Calories from Fat 24 g 18 % ...
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 Avgolemono (Egg and lemon soup) | The Cook Up | Costa Georgiadis | SBS Food
vegetable stock, olive oil, pepper, bay leaf, carrot, onion, celery, eggs, salt, rice, lemon juice
The silkiness of this Greek soup comes from the combination of eggs, lemon juice, rice and stock – there's no cream or milk added.
For the stock, heat the olive oil in a large saucepan over ...
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| Avgolemono Sauce For Soup Recipe by Greek.Cookery | ifood.tv
eggs, lemon juice
Beat egg whites until they form soft points. Add yolks one at a time and continue beating. Gradually beat in lemon juice. Add broth slowly to egg sauce, return soup to heat, and stir furiously unti...
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