Tuesday, November 6, 2012

Greek Avgolemono Soup

I made this soup tonight for a pot luck dinner. I just doubled the recipe to take tonight. I put the soup in my crock pot and carry it that way, it helps to keep it warm.

Avgolemono Soup
Avgolemono is a Greek word for egg - lemon.

2 tablespoons olive oil
2 medium leeks, white parts finely chopped (4 cups) - save the larger green parts of the leek, freeze them to make broth with later
1 small onion, finally chopped (1 cup)
2 small carrots, peeled and diced (3/4 cup)
6 cups homemade chicken broth 
1/2 cup orzo pasta
2 large eggs
3 tablespoons lemon juice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
Lemon Wedges, for garnish

Heat oil in large saucepan over medium heat.  Add leaks, onion, carrots, and pinch of salt; cover and cook for 5 to 7 minutes, or until vegetables are softened, stirring often.  Stir in broth.  Season with salt and pepper.  Cover, reduce heat to medium-low, and simmer 10 minutes.  Add orzo and cook 11 minutes more, or until orzo is tender.   Remove from heat.  Whisk together eggs and lemon juice in bowl.  Add 3 ladles soup broth to egg mixture, whisking constantly.  Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened but without letting it come to a boil.  Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

**Note:  When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

Feel free to decide how finely chopped you want the vegetables.  I have done it many different ways.

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