LEMONY ORZO CHICKPEA SOUP
Like chicken
noodle soup for adults. And vegetarians. A soup in a pan filled with
vegetables, garbanzo beans and orzo pasta. Finish with a generous splash of
lemon juice for a bright and bold fall soup.
INGREDIENTS
- 4 eggs
- 3 medium carrots, diced
- 10 cups vegetable stock
- 5 cloves garlic, minced
- 2 large handfuls fresh baby spinach
- 1 cup orzo
- 1–3 tablespoons chopped fresh dill
- sea salt and freshly-cracked black pepper
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
INSTRUCTIONS
First, heat
the oil in a large pot over medium-high heat. Add the onion and sauté for 3
minutes, stirring occasionally. Add the carrots and garlic and sauté for an
additional 5 minutes, stirring occasionally.
Then, add
the broth and chickpeas and mix to combine. Continue cooking until the soup
simmers. Then reduce the heat to medium (or medium-low), whatever works to
maintain a constant, low simmer.
Add the orzo
and stir to combine. Continue cooking until the orzo is al dente, stirring
occasionally so that the orzo does not stick to the bottom of the pan.
Meanwhile,
while the orzo is cooking, whisk together the eggs and lemon juice in a
separate mixing bowl or measuring cup until they are combined.
Pour 1 cup of
hot soup broth and, while whisking the egg mixture continuously with one hand,
very slowly pour the broth into the eggs until it is combined. Repeat with 1
more hot broth.
Once the
orzo is ready for use, remove the pot from the heat. Then, while stirring the
whole soup with one hand continuously, very slowly pour the egg mixture into
the soup until it is mixed. The egg mixture should make the soup pleasant and
creamy. (But if the eggs seem to scramble when you add them - much like egg
soup - stop and let the soup cool for a few minutes before adding the rest of
the eggs.)
Return the
soup to low heat. Stir in spinach and dill and stir for 1 to 2 minutes until
spinach is wilted. Then taste and season the soup with a few pinches of salt
and black pepper, if necessary.
Serve hot,
garnished with additional dill and lemon wedges.
Happy
Cooking Time.
