The FastDay Forum

I love this soup year round, in all its variations. So quick and easy and tasty! You will need
2pints stock (chicken or according to taste, even vegetable)
garlic to taste (be brave)
2 eggs
1 or 2 lemons plus some zest (best to use unwaxed)
rice, orzo or vermicelli (about a half cup)
good oil or butter one tablespoon
Lightly saute the garlic and add your stock and carb of choice. Simmer until cooked and add some of the hot liquid to your beaten eggs,which you have beaten with the lemon juice, add this mixture back into your soup,in a slow stream and turn off the heat. Add more lemon zest and lots of chopped flat leaf parsley if you like it.
Total calories using 2 stock cubes (adjust if using homemade chicken stock, which will be a bit more) 540 calories. 4-6 servings approx.
100-150 kcals. per serving

[carorees]

Sounds interesting! Could you post the calorie count per serving in the title please? There is a recipe calorie counter you can use to work it out here: viewtopic.php?f=5&t=641

This is a variety of the Greek avgolemono soup. Avgolemon means egg&lemon and it is a procedure that is used to thicken soups.
If you beat the whites in a light meringue and then add the yolks and lemon the soup will get even thicker. I usually use 2 whites and one yolk per 4 portions.
A thicker avgolemono sauce (with corn starch) is used to accompany other recipes such as stuffed vine leaves.

I lived in Amman, Jordan for a number of years and some of the food there is very similar to Greek food, but with variations. My mother-in-law from jerusalem made the best vineleaves, the tender little leaves picked fresh from the garden, and then hours spent round the garden table with several little cups of delicious scented cardamom coffee to keep us going while we rolled up the leaves with a rice stuffing. My MIL could roll those things at the speed at the speed of light and the best ones were like slim cigars. They are cooked with lots of garlic, lemon juice and a little tomato usually with the addition of stuffed kusa(courgettes) and a huge pot which took hours to make is devoured in minutes!!

My great-grandmother used to roll them so quickly that you couldn't see what she was doing. I'm fairly quick but I do the bigger ones, canny bother with the tiny ones, it takes 3 of them to make a mouthful!!!