Greek Lemon Spelt Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 24 G., saturated fats 7 G., proteins 27 G., carbohydrates 53 G., fiber 5 G., cholesterol 190 mg, sodium 860 mg, sugar 0 G.
Calories 530, total fat 24 G., saturated fats 7 G., proteins 27 G., carbohydrates 53 G., fiber 5 G., cholesterol 190 mg, sodium 860 mg, sugar 0 G.
Make Greek lemon avgolemono soup when you need a warming and healthy lunch with a pleasantly refreshing taste. Its main ingredients are lemon juice and egg, which are whisked together and gradually added to the hot chicken broth, tempering them. This gives the soup a rich flavor and a creamy texture. Spelt adds a touch of heartiness and healthy fiber, while shredded grilled chicken, added a few minutes before cooking, adds wonderful spicy notes. Serve this Greek soup with pita bread stuffed with feta and dill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup shredded grilled chicken breast, skinless
- 1 cup spelt
- 3 tbsp extra-virgin olive oil + extra for greasing
- 2 carrots, chopped
- 1 onion, chopped
- 4 tbsp. lightly salted chicken broth
- 1 wide strip of lemon zest (removed with a vegetable peeler) + juice of 2 lemons
- 3 large eggs
- 0.5 cup crumbled feta (about 55 g)
- 1 tbsp chopped fresh dill + extra for serving
- 2 pitas, cut in half
We recommend
Recipes with similar ingredients: spelt groats, grilled chicken, eggs, feta cheese, lemon zest, dill
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large saucepan, heat the olive oil over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the spelt and cook, stirring until toasted, for 1 minute. Add the chicken broth and 3 cups water, cover, and bring to a boil. Stir in the lemon zest, reduce the heat to medium, and simmer, uncovered, until the spelt is almost tender, about 15 minutes. Stir in the chicken.
- In a bowl, whisk the eggs with lemon juice; add 1/2 cup hot broth, whisking constantly. Gradually whisk the hot egg mixture into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add 1/4 teaspoon of salt.
- Combine feta and dill in a small bowl and season with salt and pepper to taste. Fill pita halves with the feta mixture and brush lightly with olive oil. Transfer to a baking sheet and bake until the cheese is melted, 2-3 minutes. Sprinkle each serving of soup with additional dill and season with pepper to taste. Serve with cheese pitas.
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