Sunday, January 4, 2009


The temperature here didn't quite hit freezing yesterday, which definitely called for soup. This is a traditional Greek soup (avgo = egg, lemono = lemon), but all of the ingredients can be purchased ready to dump in the pot. It has a light and delicate flavor - perfect for post-holiday penance. I might add just a dash of cumin next time.

The only tricky part is adding the egg. Just make sure you keep stirring, or you'll wind up with egg drop soup.

Start to finish: 30 minutes
Yield: 4 servings

4 cups chicken broth
1 can garbanzo beans (undrained)
1/3 cup white rice or orzo
1 cup shredded carrots
2 eggs
3 tablespoons lemon juice
1 bag baby spinach
salt and pepper to taste
  1. Combine the broth, garbanzo beans with their liquid, and rice in a stock pot. Cover and bring to a boil over high heat.
  2. Stir in the carrots. Reduce the heat to a gentle boil. Cover and cook until the rice is tender but not mushy (about 10 minutes).
  3. In a separate bowl, beat the eggs lightly. Add the lemon juice, and stir to combine. It will be opaque, smooth, and not very eggy looking at this point.
  4. This is the tricky part. Ladle 1/2 cup of the broth into the eggs. Stir immediately so the egg doesn't set. Pour the egg mixture into the soup pot, stirring continuously as you do.
  5. Remove the pot from the heat and add the spinach. Stir until it wilts, which should be right away.
  6. Serve immediately with some nice bread for dipping.
*Note: Like any soup with spinach, unless you like it slimy you might want to add spinach to individual bowls if it won't all be eaten at once.

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