Vegetarian avgolemono

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Step 1

Sauté the vegetables. Heat the olive oil in a large soup pot over medium heat. Add the carrots, onion and garlic. Cook for about 10 minutes, until the vegetables are tender and fragrant.

Step 2

Cook the orzo. Pour in the vegetable broth and bring it to a gentle simmer. Add the orzo and cook until tender according to the package timing. Stir in the chickpeas/white beans, then remove the pot from the heat.

Step 3

Make the lemon-egg mixture. In a separate bowl, whisk together the 3 eggs and ½ cup lemon juice.

Step 4

Temper the eggs — this is the important part! While continuously whisking the egg mixture, very slowly ladle in some of the hot soup broth. Add another small amount and keep whisking. You're gradually warming the eggs so they don't scramble.

Step 5

Once the egg mixture is warm, slowly pour it back into the soup, stirring continuously. The broth should become silky and creamy. Don't bring it back to a hard boil after adding the eggs. �

Step 6

Pinch of Yum

Step 7

Finish it. Stir in the spinach, salt, lots of black pepper and plenty of fresh dill. Let the spinach wilt, taste, and adjust the lemon/salt/pepper.