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Egg and Lemon Soup with Toasted Orzo and Kale
PAIR WITH
Zucchini, Feta, and Dill Muffins
(PAGE 168)
I learned to make this velvety chicken soup spiked with lemon, called
avgolemono
in Greek, while I was an exchange student in the lovely port town of Kavala, in northern Greece. The soup is thickened with eggs and it can be tricky to make without the soup curdling, but my Greek host-mother taught me to add a bit of cornstarch to the eggs before tempering them with some of the soup to stabilize the mixture. The result is a thick, rich soup that’s nearly foolproof. You can substitute white long-grain rice for the orzo pasta for gluten-free soup. Add the rice to the pot along with the broth in step 2
.
The Zucchini, Feta, and Dill Muffins
(page 168)
have a springlike, lemony flavor similar to the soup, and they serve as an excellent sponge for cleaning up the last bites at the bottom of the bowl
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
35
MINUTES
2 Tbsp unsalted butter
3
/
4
cup [115 g] orzo pasta
1 large leek, white and light green parts only, halved lengthwise, well rinsed, and thinly sliced
1 medium garlic clove, minced
7 cups [1.7 L] chicken broth
(see page 17)
2 cups [270g] shredded rotisserie chicken meat
One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind
3 large eggs
1
1
/
2
tsp finely grated lemon zest, plus 3 Tbsp freshly squeezed lemon juice
2 Tbsp chopped fresh dill
1 Tbsp cornstarch
1
1
/
2
cups [115 g] thinly sliced Lacinato kale (optional; remove center rib before slicing)
Sea salt
Freshly ground black pepper
1.
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the orzo and cook, stirring frequently, until the pasta begins to turn golden brown in places, about 1 minute.
Add the leek and cook, stirring frequently, until it is tender and the pasta is golden brown all over, about 3 minutes.
Add the garlic and cook until fragrant, about 45 seconds.
2.
Add the chicken broth, chicken meat, and cheese rind to the pot, cover, and bring to a simmer.
Reduce the heat to low and simmer gently, stirring frequently to make sure the pasta doesn’t catch on the bottom of the pot, until the pasta is just tender, about 5 minutes.
Uncover the pot.
3.
In a medium bowl, whisk the eggs, lemon zest, lemon juice, dill, and cornstarch.
Whisk 1 cup [240 ml] of the hot soup into the egg mixture, and pour the mixture back into the soup.
Add the kale (if using) and cook, stirring constantly in one direction until the soup thickens and the kale is tender, about 4 minutes.
Season with salt and pepper.
4.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
You can store the soup in airtight containers in the refrigerator for up to 3 days, or in zip-top plastic freezer bags in the freezer for up to 3 months, though the texture will become thicker and creamier (not necessarily a bad thing). Defrost overnight in the refrigerator and reheat the soup over low heat. Adjust the consistency with additional broth and brighten with a bit of lemon juice.