This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. While I borrowed the egg and lemon motif, I also added spinach used orzo instead of the rice.
This soup has one other curious feature. It really is a pasta and a soup in one — a two’fer.
from WordPress https://jonathanwilhoite.wordpress.com/2016/01/28/recipe-spinach-and-lemon-soup-with-orzo-weeknight-recipes-from-the-kitchn/
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