Hearty soups , Main dishes , Vegetarian dishes

Avgolemono Greek chickpea soup

Name: Avgolemono Greek chickpea soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Québécoise
Ingredients: 3/4 cup orzo; 1 can (540 ml) chickpeas well rinsed, drained; Olive oil; 1 small yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 celery stalks, thinly sliced; 2 large Nantes carrots, quartered lengthwise then sliced; The grated zest of 1/2 lemon; 1 teaspoon dried oregano; 1 cup coarsely chopped kale; 7 cups vegetable broth; The juice of 1 large lemon; 2 eggs + 2 egg yolks; Salt and pepper from the mill

Preparation 20 min
Cooking 45 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
Comments

Another solid winter recipe! This Greek Avgolemono soup with chickpeas is original and tasty! Whether it’s winter, fall or you just want a change, this recipe is the answer.

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Ingredients

3/4 cup orzo
1 can (540 ml) chickpeas well rinsed, drained
Olive oil
1 small yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 celery stalks, thinly sliced
2 large Nantes carrots, quartered lengthwise then sliced
The grated zest of 1/2 lemon
1 teaspoon dried oregano
1 cup coarsely chopped kale
7 cups vegetable broth
The juice of 1 large lemon
2 eggs + 2 egg yolks
Salt and pepper from the mill

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Preparation

In a large saucepan filled with salted boiling water, cook the orzo al dente according to package directions. Pour into a colander and drain. Set aside.
In the same saucepan over medium-high heat, add the chickpeas and add a good drizzle of olive oil. Cook 5 to 6 minutes, stirring occasionally to brown. Pour into a bowl and set aside.
In the same pan over medium heat, add the onion and garlic and drizzle with a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
Add the celery, carrots, lemon zest, oregano and add a thin stream of olive oil. Season with salt and pepper, mix and cook for 7 to 8 minutes, stirring.
Add kale, mix and cook for 2 minutes.
Add vegetable broth, chick peas, bring to a boil, reduce heat to low and cover. Simmer 10 minutes, stirring occasionally. Season with salt and pepper.
In a large bowl, put the lemon juice, eggs and egg yolks then whisk. Very slowly add a ladle of the broth to the egg mixture, stirring constantly. The goal here is to raise the temperature of the eggs without cooking them.
Very slowly add the mixture to the soup, stirring constantly. Add the orzo, mix and cook for 5 minutes, stirring.

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Made by Domaine Thymiopoulos, this Naoussa, 100% Xinomavro, is a real treat! With notes of black olives, mauve flowers, small fruit like sour cherry and spices like star anise, it is fresh, its tannins are supple, and it is easy to drink. A little gem at a small price for this style of Mediterranean dish. See the product

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Avgolemono gets all its character from lemon and egg, a rich but lively soup. The salty beer with sumac brings the same tart edge and citrus aromas that follow the broth. It lightens the texture without waiting for the deep cold. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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