Egg Lemon Sauce (or Soup)
Avgolemono

Recipe By : Judi IslandGirl
Serving Size : 4 Preparation Time :0:30
Categories : Eggs, Ethnic & Holiday,
Sauces & Coatings, Soups & Broths

Amount Measure Ingredient -- Preparation Method
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1 pint chicken stock
3 tablespoons fresh lemon juice
3 whole eggs
salt
black pepper
paprika -- optional

Bring chicken stock to a boil, then reduce to a simmer.

Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock.

Over low heat, slowly beat egg mixture into chicken broth. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil.

Season to taste and serve at once.

Source:
"Family Favorites e-cookbook (Elizabeth Powell)- modifications"
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Per Serving (excluding unknown items): 63 Calories; 3g Fat (54.3% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 1115mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : fat 54%, carbs 13%, protein 33%

Serving Ideas : Garnish with chopped fresh mint leaves (optional). Great sauce for Stuffed Grape Leaves (Dolmades).

Hello Judi,
Thanks so much for reminding me of a favorite dish! Years ago I'd order Avogolemono Soup everytime I went to a Greek restaurant and learned to make it at home, too.
In addition to the ingredients you listed, those versions contained rice.
Now that I'm on a low carb diet, no rice of course, I wonder if the grated cauliflower / rice substitute idea would work in this soup?
Have you tried that or anything else?
Thanks,
Marcia
mburrows

Hey, hi there! I posted this AGES ago, I'm glad somebody's getting enjoyment out of it.

I do occasionally have it still, thinner as a soup or thicker as a sauce (FABULOUS over greek meatballs).

I see no reason at all that that grated cauliflower wouldn't work as a rice 'substitute' (or just as a cool addition all on its own ) but I would seriously consider simmering that in the broth BEFORE adding the egg-lemon mixture.

What I usually put in there is some chopped cooked chicken breast and a goodly amount of chopped fresh parsley and/or a sage or basil leaf -- yummers!

Yes, simmered in the broth, that's the ticket.
Thanks for your reply. I'm totally new to this site, searching for good recipes. The hardest thing about accepting the low-carb diet is that I LOVE TO COOK! But, now I realize these limitations just force my creativity.
I'm going to try the soup w. cauliflower this week.
Thanks for the advice and inspiration.
Marcia

Hey, that's cool! I'm a complete foodie and kitchen fiend myself, it's true -- it presents new challenges, but the entrees are to die for

Way more fun than trying to cook great food when limited by LowFat