Avgolemono Soup with Quinoa - Greek Egg-Lemon Soup

Made with quinoa rather than the traditional rice or orzo pasta. Recipe on The Well-Seasoned Cook

 

  • Kim Yokota 4y

    Beautiful, colour, composition and "yumminess".
    Sounds like my kind of soup.
  • Stephanie Mach 4y

    interesting
  • ~chatterbox~ 4y

    I like the balance of colours in this image and how you have presented your dish, well done!
  • Diane 4y

    I feel lucky to have you as a contact - all these delicious looking and so well presented unique dishes will be appearing in my contacts photos :-) Needless to say, you make me hungry. Have a marvellous weekend, Susan.
  • Susan Wolfe 4y

    Kim - Thank you. I was very happy w/ my riff. Usually it is served with rice or orzo. I accommodated a particular food-blogging requirement for quinoa and wound up with an amenable substitution. Gosh, so cold here (I love cold - feels like snow), but feels like soup, too. : )

    Stephanie - Thanks. More interesting if you haven't tried it, but I will vouch for avgolemono every time. Greek I am not. ; )

    Little Bird - Thanks very much.

    Diane - Thank you very much. I greatly appreciate those who enjoy my food shots. I do work very so hard in my kitchen to present the best possible recipes. I wish you a lovely and long carefree weekend.
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Taken on November 19, 2010
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