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.

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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).

Ingredients:

  • 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

Preparation:
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

Ingredients:

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 

Sauce:

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!!)

 

Preparation:

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!