Best Pea Lemon And Egg Drop Soup Recipes

Soupa Avgolemono (Egg-Lemon Soup) image

Provided by truebrit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

Steps:

Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
While the rice cooks, lightly beat the eggs and the lemon juice together.
Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring.
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
Serve.

Lemon Egg Drop Soup image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 6

Steps:

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

Creamy Lemon-Barley Soup image

Provided by Martha Stewart

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/2 pounds bone-in, skin-on chicken breast halves
1 quart Enriched Chicken Broth or store-bought low-sodium chicken broth
3 leeks, white and light-green parts cut on the bias into 1 1/2-inch rounds and well washed (1 1/4 cups), dark greens well washed
Kosher salt and freshly ground pepper
2 cups How to Cook Barley
2 large egg yolks
3 tablespoons fresh lemon juice
2 cups watercress, tough stems removed, plus more for serving
Extra-virgin olive oil, for drizzling

Steps:

Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones).
Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve.

Greek Split Pea Soup with Lemon image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons EVOO, plus some for drizzling
1 onion, chopped
4 cloves garlic, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
6 to 8 cups chicken, or vegetable stock, or a combo of both
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 lemon, juiced
Naan, pita or flatbread
Olive oil spray
Salt
Dried oregano
Greek feta cheese crumbles, for garnish
Cumin, for garnish
Paprika, for garnish

Steps:

Preheat the oven to 350 degrees F.
For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.