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Tomato Avgolemono Soup

Tomato Avgolemono Soup
Tomato Avgolemono Soup might be just the soup you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 235 calories, 5g of protein, and 12g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 156 would say it hit the spot. Head to the store and pick up cinnamon, vegetable stock, celery, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

1
In a large soup pot, heat olive oil over medium high heat.
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Olive OilOlive Oil
SoupSoup
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2
Add scallions and celery and saute until soft, about 8 minutes.
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Green OnionsGreen Onions
CeleryCelery
3
Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil.
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Vegetable StockVegetable Stock
TomatoTomato
WaterWater
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4
Add wine, cinnamon, and bay leaves.
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Bay LeavesBay Leaves
CinnamonCinnamon
WineWine
5
Reduce heat, cover pot, and simmer for 45 minutes.
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6
Add rice and parsley to pot. Cook until rice is soft, about 20 minutes.
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ParsleyParsley
RiceRice
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7
Remove bay leaves from soup and discard. Season soup with salt and pepper.
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Salt And PepperSalt And Pepper
Bay LeavesBay Leaves
SoupSoup
8
In a medium bowl, whisk egg yolks until light and frothy.
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Egg YolkEgg Yolk
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9
Whisk in lemon juice.
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Lemon JuiceLemon Juice
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10
Pour one ladleful of hot soup into the egg mixture, stirring constantly.
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SoupSoup
EggEgg
11
Add a second ladleful of soup, continuing to whisk vigorously.
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12
Pour egg mixture into soup pot and stir to combine.
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EggEgg
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13
Serve immediately.

Equipment

DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score36
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSoup
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