LEMON ORZO CHICKPEA SOUP

LEMON ORZO CHICKPEA SOUP

I'm not a big fan of soup, I just like some soups, mostly creamy. But I have to admit that the soup looks divine and that I like the specially dill-based ingredients that I think that combine very well with the chicken

INGREDIENTS:

• 4 eggs
• 10 cups vegetable stock
• 5 cloves garlic, minced
• 2 large handfuls fresh baby spinach
• 3 medium carrots, diced
• 1 small white onion, peeled and diced
• 1 tablespoon olive oil
• sea salt and freshly-cracked black pepper
• 1-3 tablespoons chopped fresh dill*
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 cup orzo*
• 1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving

DIRECTIONS:

First, Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add carrots and garlic and sauté for another 5 minutes, stirring occasionally.

Then, Add broth and chickpeas and mix. Continue cooking until the soup reaches a low heat. Then reduce the fire to medium (or medium-low), no matter what works to maintain a low heat.

Add the orzo and mix. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo does not stick to the bottom of the pan.

Meanwhile, while cooking the orzo, whisk together the eggs and lemon juice in a mixing bowl or measuring cup, until well blended. Ladle 1 cup warm soup stock and while whisking egg mixture with one hand, pour broth very slowly into eggs until well blended. Repeat with 1 cup hot broth.

Once the orzo is ready to go, remove the pan from the heat. Then, while stirring all the soup with one hand, slowly pour the egg mixture into the soup until it is all mixed. The egg mixture should make the soup nice and creamy. (But if the eggs seem to scramble when you add them - a bit like egg drop soup - stop and let the soup cool for a few minutes before adding the rest of the eggs.)

Return the soup to a low heat. Stir in spinach and dill and stir for 1-2 minutes until spinach is wilted. Then taste and season the soup with a pinch of salt and black pepper as needed.

Serve hot, garnished with dill and lemon wedges. Happy Cooking TimeJ