Give yourself a gift of sunshine, a tempting bowl of hot vegetarian Greek lemon egg soup with orzo! This unique flavorful soup works like magic. It’s so light and lemony, you’ll feel like you’ve landed yourself in sunny summer, in the shade of a lemon tree.
No kidding! Tangy with fresh lemon, busy with sweet leeks, carrot bits, and that tiny rice-shaped pasta, this soup takes you tropical, wherever you set your table.
Avgolemono, Ahv-goh-LEM-moh-noh, (the letter G is silent), is a classic Greek soup made from broth (traditionally chicken broth), egg yolks, and lemon juice. Translated from Greek, avgolemono literally means egg and lemon.
To make this light and lemony soup, you slowly pour hot broth into the whisked egg yolks and lemon, and gently stir that back into the soup. With continuous stirring over low heat, slowly and surely the egg yolks thicken the broth in the most divine way.
The sour lemon cuts the richness of the egg, transforming a simple broth with veggies and pasta into silken rich yet light soup. For this vegetarian rendition, we use vegetable broth, and skip the chicken!
Hanging here in Southern Baja, lemons and limes are falling off the trees in our rental house back yard. Yeah, don’t feel sorry for me. Think of the lemons that inspired this golden soup with a sounds-Greek-to-me name. Continue Reading…
