It's Day Three of The Garden's Bounty recipe series hosted by Savannah of Hammock Tracks.
Today we are sharing soup recipes. Soup in the summer? I know. I get totally obsessed with soups in the winter, but hardly ever have them in the summer. But guess what? I have an awesome summer-friendly soup for you today. It is super light and lemony and perfect for summertime. It was March when I made this soup, but it was during that weird March heatwave, so it was like 84 degrees that day.
Have you ever heard of Avgolemono? Click on that link to read all about it, but the gist of it is that it's a Greek soup made up of lemon juice and eggs. Orzo is cooked in chicken broth, then a mixture of lemon juice and eggs is added to thicken the broth. Meat is optional; I chose some shredded chicken breast for mine. Topping it off with fresh dill finishes it perfectly.
6 cups reduced-sodium chicken broth
½ cup orzo, dry
¼ cup fresh lemon juice
2 cups shredded cooked chicken
In a large saucepan, bring the broth to a boil. Add the orzo and cook until tender but still al dente, about 7 minutes. Season with the salt and reduce heat to low; let simmer.
In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, whisking to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add chicken and taste for seasoning, adding salt and pepper if necessary.
Makes 4 servings.
I know that the dill is technically the only garden produce here, but if you live in Florida, you could count the lemon too. :) This soup is just so perfect for summertime that I had to share.
Be sure to check out all the other great soups below and come back on Friday when I will share with you a delicious summery dessert.