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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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 Soup With Lemon-Egg Sauce Recipe by admin | ifood.tv
butter, egg yolks, brine, hot sauce, pepper, parsley, paprika, onion, salt, lemon juice, whipped cream, milk, flour
Place the onions in a pan with salted water to cover. Bring to boil over high heat. Reduce heat and simmer for about ten minutes. Rinse under running cold water. Drain well. In a skillet, heat th...
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