2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 tablespoons olive oil
2 1/2 cups finely chopped broccoli florets
1 small red bell pepper, diced
1 tablespoon minced fresh dill (1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable stock, or 1 bouillon cue dissolved in 4 cups water
2 large eggs
1/4 – 1/3 cups fresh lemon juice
1 cup cooked orzo or rice
chopped fresh parsley (optional)
In a soup pot, sauté the onions and garlic in the oil for about 5 minutes, until the onions are translucent. Add the broccoli, bell pepper, dill, salt, and black pepper, and sauté for several minutes, until the broccoli turns bright green. Add 3 cups of the stock and bring the soup to a boil. Reduce the hat and simmer, covered, until the vegetables are tender. Remove the soup from the heat.
In a bowl, whisk together the eggs and 1/4 cup of the lemon juice. Whisk in the remaining cup of stock, and then add about a cup of the hot soup broth. Gradually pour the egg mixture into the soup pot while stirring the soup. Stir in the orzo or rice. Gently reheat the soup, but don’t let it boil or it might curdle. Add more salt and lemon juice to taste.
Broccoli Egg-Lemon Soup can be served immediately, but it tastes even better gently reheated after sitting awhile. Garish with fresh parsley, if desired.
Per 8-oz. serving: 149 calories, 4.5g protein, 6g fat, 20.1g carbs, 184mg sodium, 53mg cholesterol.
(From Moosewood Restaurant Cooks at Home, p. 24)
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