Greek Avgolemono Soup

from Vegetarian Times

Serves 8

When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.
  • 2 Tbs. olive oil
  • 2 medium leeks, white parts finely chopped (4 cups)
  • 1 small onion, finely chopped (1 cup)
  • 2 small carrots, peeled and diced (¾ cup)
  • 6 cups no-chicken broth
  • ½ cup orzo pasta
  • 2 large eggs
  • 3 Tbs. lemon juice
  • ¼ cup chopped fresh parsley
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh oregano
  • Lemon wedges, for garnish

1. Heat oil in large saucepan over medium heat. Add leeks, onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are softened, stirring often.

2. Stir in broth. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.

3. Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

Spring Soup

Spring Soup

This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).


  • 2 or 3 leeks
  • 1 small onion
  • 2 tbs. butter
  • 2 small potatoes
  • 1 medium carrot
  • 1 and 1/2 cup hot water
  • 2 tsp. salt
  • 1/4 cup uncooked rice
  • 10 stalks of asparagus
  • 1/2 pound spinach
  • 1 cup of light cream

Clean and remove the green tops and roots from the leeks, about one cup. Dice onion,
about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook
slowly, covered, until vegetables are soft but not brown.   

Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the
potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.

Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.

A Picnic: Leek and Mustardy Broccoli Rabe/Summer Squash Sandwich

I’m going on a picnic today and bringing a leek and mustardy broccoli rabe/summer squash sandwich, peanut butter chocolate pudding and pirate’s booty–Happy Spring!


Leek and Mustardy Broccoli Rabe/Summer Squash Sandwich


1 Small French Baguette

2 Leeks

1/2 small onion

2 Tablespoons Butter

1 cup Broccoli Rabe, chopped into 3 inch pieces

1 cup sliced summer squash

1/4 cup chopped fresh dill 


2 Tablespoons Dijon Mustard

1/2 Tablespoon Mayo

salt, pepper

1 Tablespoon mushroom pate* (this is a specialty item that I just had on hand. Don’t go buy it!!)



Melt butter in large saute pan. Add chopped onion and leeks. Saute on high for 10 minutes, reduce to medium low for 25 more. 

In a separate saute pan, add some olive oil. Saute the broccoli rabe and squash with a squirt of mustard until soft. 

Halve the baguette and toast in the oven.

Mix the sauce ingredients together.

Spread the sauce on the baguette, assemble the leeks and squash/broccoli mixture on one half. Close the baguette and toast in the oven until warm.

Cheese would have been a lovely addition to this sandwich, I just didn’t have any!