Avgolemono Greek chickpea soup
- Preparation 20 min
- Cooking 45 min
- Servings 6
- Freezing Absolutely
- 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
- 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.