Recipe for Avgolemono Vegetable Soup
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Most of us are familiar with Avgolemono Soup that has been made with chicken. Even though this is a popular choice, there are other ways that Avgolemono sauce is used in soup. This version of it is served throughout Greece and includes plenty of fresh, seasonal vegetables.
Avgolemono Vegetable Soup Recipe Ingredients:
- 3 tablespoons Greek olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 3 garlic cloves, minced
- 8 cups broth, such as chicken or vegetable
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 1 recipe avgolemono
- 3 tablespoons fresh, chopped parsley
How to Make Vegetable Avgolemono Soup:
Drizzle the olive oil into a soup pan and set the heat to medium. Let the oil warm for about one minute. Add the onions and saute for about 2-3 minutes. Stir in the carrots, celery, and zucchini and saute for about 3 minutes. Add the garlic and saute for another minute.
Stir in the broth, bay leaf, salt, and pepper. Cover the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30-45 minutes, or until the vegetables are soft.
Remove the pan from the heat and remove 2 cups of broth from the pan. Prepare the avgolemono according to the recipe instructions using those two cups of broth. Slowly stir the prepared avgolemono back into the soup. Garnish with fresh parsley just before serving.
This post was written by Greek Boston