Greek Avgolemono Soup with Spinach and Feta

November 1, 2013

Very excited for soup season, so easy and so hearty.  Soup is a big winter staple here in New England. It freezes great. Can even freeze it in individual containers. (If you can find the matching lid).

Avgolemono, or egg-lemon, soup, has a creamy texture without the cream complemented by the bright flavors of the lemon. It’s healthy and a great addition to any weeknight menu.  Add a dollop of harissa and you’ve got a little kick.

Here’s a recipe from a fantastic organization, Community Servings.

Ingredients

4 cups low-sodium chicken broth
1/4 cup dry orzo
2 eggs
5-ounce bag baby spinach or 1/2 8 ounce bag regular spinach, chopped
3 tablespoons lemon juice
1/4 cup crumbled feta cheese
Black pepper to taste

Preparation

1. Heat broth in a saucepan and bring to a boil

2. Add orzo, and continue boiling about 7 minutes, until orzo is tender. Reduce heat to medium-low and simmer.

3. While orzo is cooking, crack eggs into a medium bowl and whisk with lemon juice until well blended.

4. Carefully ladle about 1/2 cup of the broth into the eggs and whisk to continue.

5. Add the egg and liquid mixture to the pot and stir for about 2 minutes.

6. Add the spinach before serving, and cook just until wilted and still bright green.

7. Divide among 2 bowls and sprinkle with feta.