Description
This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 large carrots, chopped
- 5 stalks celery, chopped
- 1 large onion, chopped
- 8 cups water
- 1 cup orzo
- 3 large eggs
- 2 medium lemons, juiced
- salt and ground black pepper to taste
Instructions
- Heat oil in a large soup pot over medium heat. Add carrots
- celery
- and onion; cook until veggies soften and flavors have mingled
- about 3 minutes.
- Add water and bring to a boil. Cook for at least 1 hour
- or longer for a more flavorful broth.
- Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
- Add orzo and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes.
- Meanwhile
- whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture
- whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot
- then add to the broth.
- Reduce heat and cook
- without boiling
- until soup thickens a bit
- about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 8