Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 GREEK EGG LEMON MATZAH SOUP 2 quarts low-sodium chicken flavoured broth (parve) 4 cups matzah farfel 4 tablespoons chopped, flatleaf parsley salt to taste freshly ground black pepper 2 large eggs 6 tablespoons fresh lemon juice Bring the " chicken " broth to a boil in a heavy saucepan. Add the Matzah farfel and parsley and simmer until the farfel is soft, about 2 minutes. Add salt and pepper to taste: the broth should be highly seasoned. Remove the pan from the heat. Beat the eggs in a small bowl with a fork and strain it into a heatproof, medium size bowl. Beat in the lemon juice. Beat 1/2 cup of the hot soup into the egg mixture, little by little. Very gradually, stir this mixture back into the remaining soup. Return the soup to a medium heat and cook until slightly thickened, 1 to 2 minutes, stirring with a wooden spoon. Do not let the soup boil or even simmer or the egg will curdle. Correct the seasoning, adding salt to taste. Ladle the soup into bowls and serve at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 I'm confused.........isn't this a vegetarian list? Chicken-flavored broth isn't vegetarian, or am I missing something. If so, sorry. Ellen --- Gabriella <gabriella_kapsaski wrote: > GREEK EGG LEMON MATZAH SOUP > > 2 quarts low-sodium chicken flavoured broth (parve) > 4 cups matzah farfel > 4 tablespoons chopped, flatleaf parsley > salt to taste > freshly ground black pepper > 2 large eggs > 6 tablespoons fresh lemon juice > > > Bring the " chicken " broth to a boil in a heavy > saucepan. Add the > Matzah farfel and parsley and simmer until the > farfel is soft, > about 2 minutes. Add salt and pepper to taste: the > broth should be > highly > seasoned. Remove the pan from the heat. > > Beat the eggs in a small bowl with a fork and > strain it into a > heatproof, medium size bowl. Beat in the lemon > juice. Beat 1/2 cup of > the hot soup into the egg mixture, little by little. > Very gradually, > stir this mixture back into the remaining soup. > > Return the soup to a medium heat and cook until > slightly thickened, 1 > to 2 minutes, stirring with a wooden spoon. Do not > let the soup boil > or even simmer or the egg will curdle. Correct the > seasoning, adding > salt to taste. Ladle the soup into bowls and serve > at once. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 There are vegetarian " mock chicken " broths (Imagine Foods makes one). I prefer a really rich vegetable stock. ellie mae <elliemae26 wrote: I'm confused.........isn't this a vegetarian list? Chicken-flavored broth isn't vegetarian, or am I missing something. If so, sorry. Ellen --- Gabriella <gabriella_kapsaski wrote: > GREEK EGG LEMON MATZAH SOUP > > 2 quarts low-sodium chicken flavoured broth (parve) > 4 cups matzah farfel > 4 tablespoons chopped, flatleaf parsley > salt to taste > freshly ground black pepper > 2 large eggs > 6 tablespoons fresh lemon juice > > > Bring the " chicken " broth to a boil in a heavy > saucepan. Add the > Matzah farfel and parsley and simmer until the > farfel is soft, > about 2 minutes. Add salt and pepper to taste: the > broth should be > highly > seasoned. Remove the pan from the heat. > > Beat the eggs in a small bowl with a fork and > strain it into a > heatproof, medium size bowl. Beat in the lemon > juice. Beat 1/2 cup of > the hot soup into the egg mixture, little by little. > Very gradually, > stir this mixture back into the remaining soup. > > Return the soup to a medium heat and cook until > slightly thickened, 1 > to 2 minutes, stirring with a wooden spoon. Do not > let the soup boil > or even simmer or the egg will curdle. Correct the > seasoning, adding > salt to taste. Ladle the soup into bowls and serve > at once. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 I usally buy Osem Chicken Flavor Soup Mix which is parve. I don't use it often, but sometimes I like the smell of it. And I tend to servr it to non vegetarian friends who can't believe after I tell them that everything on the table was meat-free. , robin koloms <rkoloms wrote: > > There are vegetarian " mock chicken " broths (Imagine Foods makes one). I prefer a really rich vegetable stock. > > ellie mae <elliemae26 wrote: I'm confused.........isn't this a vegetarian list? > Chicken-flavored broth isn't vegetarian, or am I > missing something. If so, sorry. Quote Link to comment Share on other sites More sharing options...
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