When cooking the fall harvest, there is a tendency for warm, comforting flavors. It makes sense to embrace the earthy tones of the season and I can be as heavy-handed as the next guy when it comes to using fall spices like ginger and nutmeg. Fall recipes, soups in particular, are often the culinary equivalent of curling up in a blanket. I’m for it. Still, there’s a little bit of sunshine left lurking as the frost date approaches and I aim to embrace it with the help of a few favorites from the vegetable garden, some farm-fresh eggs and a whole bunch of lemons.
Sometimes used as a sauce for more substantial dishes, this classic Greek soup is thick and creamy without any dairy. Although not traditional, leeks, onions and carrots add flavorful heft and enticing texture. This soup is soothing, while unmistakably zesty. That last part might be all the lemon zest in there. It’s fun to watch this thicken up as the egg is carefully stirred in, buy don’t linger in that magic too long or you run the risk of curdling. The results are shockingly creamy without using a drop of cream.
This soup is lemony. And I mean lemony. But the combination of a superior mouth feel, surprising heartiness and, dare I say it, downright cheerfulness of this soup make it an unexpected favorite as the weather grows cool.
- 1 medium onion, finely chopped
- 2 leeks, finely chopped
- 2 carrots, well chopped
- 4 cups chicken broth
- 1/2 cup orzo
- 2 large eggs
- 3 lemons, juiced
- 1 teaspoon lemon zest
- 4 tablespoons fresh parsley, chopped
- Salt and pepper to taste
In a heavy pot, sauté onion, leeks and carrots 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.
Garnish generously with parsley and serve hot.
Originally: Avgolemono Soup Recipe