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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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
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.
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