Sometimes used as a sauce for more substantial dishes, this classic Greek soup is thick and creamy without any dairy. Satisfying with no meat and only scant vegetables. Soothing, while unmistakably zesty. OK, that last part might be all the zest I put in there. It is fun to watch this thicken up as the egg is stirred in. Don’t linger In that magic too long or you run the risk of curdling. Ah, the adventures one faces making soup.
I liked this one. It is lemony. And I mean lemony. But the combination of a superior mouth feel, surprising heartiness and, dare I say it, downright cheerfulness of that lemon makes this a fine Soupruary entry.
1 Onion, finely chopped
1 Leek, finely chopped
1 Carrot, well chopped
1 Qt Chicken Broth
1/2 c Orzo
2 Large Eggs
3 Lemons, juiced
1 tsp Lemon Zest
2 Tbsp Fresh Parsley, chopped
Salt and Pepper to taste
In a heavy pot, sauté onion, leek and carrot In a little olive oil until soft.
Add broth and orzo to pot and bring to boil. Reduce to simmer 20 minutes
In a separate bowl, whisk together eggs and lemon.
Remove pot from heat and very slowly add lemon/egg to pot, stirring constantly.
Return to heat for just another minute or so, stirring constantly until thick
Salt and pepper to taste. Serve hot.