Avgolemono Soup with Quinoa - Greek Egg-Lemon Soup

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

    1. Kim Yokota 52 months ago | reply

      Beautiful, colour, composition and "yumminess".
      Sounds like my kind of soup.

    2. ~chatterbox~ [deleted] 52 months ago | reply

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

    3. drive all night 52 months ago | reply

      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.

    4. {Susan Wolfe} 52 months ago | reply

      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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