|Roman Easter Soup – Image Credit: Serious Eats|
Roman Easter Soup – Created by Chef Gina DePalma (pastry chef at Babbo), this two-part Roman Easter Soup first involves the making a beef and lamb broth and then the actual soup that is made with egg yolks, herbs, grated cheese, bread, and lemon. DePalma describes the soup as “balanced” thanks to the rich combination of the eggs and the meaty broth. Definitely one to try this Easter.
Easter Soup – Featured on Food.com, this interesting soup by Lorac features the quintessential Easter food – eggs – and pairs it with kielbasa, heavy cream, vinegar and horseradish. Finished in about an hour, this rich soup would be a create way to start any Easter meal.
|Mageiritsa Easter Soup – Image Credit: Santorini.com|
Mageiritsa Easter Soup – An Easter Soup for the adventurous eater, this soup by Santorini.com includes some basic components of a soup (dill, onions, olive oil, lemon, white wine and thyme) along with the liver, lungs and intestines of a lamb. If you can manage to find all of those parts, Santorini.com provides a very detailed explanation of how to prepare the organs and then the Avgolemoni sauce. Designed to feed six people, this can be a very interesting experience for your Easter dinner – if you are up for the challenge.
What soups are making on Easter?
Seriously Soupy Serena
Posted: Sunday, April 24th, 2011 @ 3:44 am
Categories: Easter recipes, Easter Soup, Easter soup recipes, holiday soups, Mageiritsa Easter Soup, Roman Easter Soup, Serious Eats.
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