Lemony Orzo Chickpea Soup
- Yield 8
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Lemony Orzo Chickpea Soup is a soup recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 medium carrots, diced
- 5 cloves garlic, minced
- 10 cups vegetable stock
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup orzo*
- 4 eggs
- 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
- 2 large handfuls fresh baby spinach
- 1-3 tablespoons chopped fresh dill*
- sea salt and freshly-cracked black pepper
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Tip in carrots and garlic and sauté for 5 more minutes, stirring occasionally.
Tip in stock and chickpeas, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium (or medium-low), whatever works to maintain a steady low let it bubble gently.
Tip in orzo and stir to combine. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn't stick to the bottom of the pan.
While that cooks, as the orzo is cooking, whisk together the eggs and lemon juice in a separate mixing bowl or measuring cup until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
Once the orzo is ready to go, remove the stockpot from the heat. Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined. The egg mixture should make the soup nice and creamy. (But if the eggs look like they are scrambling when you add them in -- kind of like in egg drop soup -- stop and let the soup cool down for a few minutes before adding the rest of the eggs.)
Put back the soup to a low burner. Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted. Then taste and season the soup with a few pinches of salt and black pepper, as needed.
Plate warm, garnished with extra dill and lemon wedges.
