VEGETARIAN AVGOLEMONO SOUP

Vegetarian Avgolemono Soup image

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Provided by IEatWhatILike

Categories World Cuisine Recipes European Greek

Time 1h40m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Steps:

Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g