Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

Name: Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)
Total time: 3000 s
Cuisine: American
Ingredients: 3 carrots; 2 large potatos; 4 stick celery; 1 fennel; 2 zucchini; 1 leek; 1 orzo; 1 large egg; 1 1/2 juice of lemon; 2 tbsp fresh parsley; 1 dill; oregano; salt and pepper; 2 bouillon cubes

voula.g @cook_3953971

Queens, NYC

Avgolemono is my favorite soup. Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped with Eastern Orthodox Easter time (so I was fasting from meat). It transitions nicely into a spring time soup. Enjoy

voula.g @cook_3953971

Saved

Ingredients

50 mins

3carrots
2large potatos
4 stickcelery
1fennel
2zucchini
1leek
1orzo
1large egg
1 1/2juice of lemon
2 tbspfresh parsley
1dill
oregano
salt and pepper
2bouillon cubes

Saved

Steps

50 mins

1

Clean, peel and chop all vegetables. Add to large pot of boiling water with bouillon cubes. I used chicken bouillon, but of course you can use actual broth or vegetable bouillon/broth.
2

Bring vegetables to boil and then add orzo. Add salt, pepper, oregano, dill and parsley. Boil till orzo is ready
3

When orzo is ready, lower heat. Squeeze lemon juice and set aside. Separate egg yolk from the white. In a bowl whisk egg white till frothy. Add yolk in next and continue to beat. Then add in lemon juice and beat more.
4

This is the important step! We don't want any curdling so be careful. After you whisk together the egg - lemon sauce, gradually add in about five tablespoons of the soup into bowl and continue to beat. Then pour in the egg lemon mixture and stir gently to distribute it into the soup. It will be frothy on top and as your stir it will take on a nice color and thicken. Make sure not to let the soup boil.
5