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Avgolemono Soup with Orzo and Chickpeas

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Ingredients:

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  • 500 g HELIOS Kritharaki (orzo)

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  • 3 carrots, sliced

  • 1 onion, finely chopped

  • 120 g green peas

  • 250 g cooked chickpeas

  • 3 liters vegetable stock

  • Juice and zest of 3 lemons

  • 2 egg yolks

  • 1 tsp turmeric

  • 3 tbsp extra virgin olive oil

  • 1 tsp thyme

  • ½ cup fresh dill and parsley, finely chopped

  • Salt & freshly ground black pepper

Method:

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Season the onion and carrots with salt and drizzle with 1 tablespoon of olive oil.

 

Sauté in a hot pot until they begin to caramelize.

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Add the chickpeas, HELIOS Kritharaki, thyme, turmeric, and season with salt and pepper.

 

Pour in the vegetable stock and simmer for about 15 minutes, until the orzo is tender.

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In a separate bowl, whisk together the egg yolks, lemon juice, zest, and the remaining olive oil.

 

Slowly temper the mixture by adding a ladle of hot stock while whisking continuously.

 

Stir the egg–lemon mixture back into the soup along with the peas, then immediately remove from the heat to prevent curdling.

 

Finish with the fresh dill and parsley, mix gently, and serve warm.

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