Description
This lemon chickpea soup is light and delicious with a uniquely rich and creamy texture. It’s a vegetarian twist on the Greek dish, avgolemono, which uses eggs to thicken the broth and lemon juice to add a bright, fresh flavor.
Ingredients
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- 2 bags Success White Rice
- 2 tablespoons butter
- 2 small stalks of celery, chopped
- 2 large carrots, chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups vegetable broth (I recommend a chicken-style broth)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1 15oz can chickpeas, drained and rinsed
- 2 eggs
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the rice according to package directions and set aside.
- In a large pot, add the butter and cook over medium heat until melted, about 30 seconds.
- Add the celery, carrots, and onion and cover, stirring occasionally, and saute for about 8 minutes until the vegetables are softened.
- Add the garlic and cook for 30 seconds.
- Add the flour and stir to coat the vegetables. Continue to cook for about 2 minutes.
- Add the broth, parsley, oregano, and chickpeas and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Once the chickpeas have softened slightly, add in the cooked rice.
- While the soup is simmering, prepare the egg mixture.
- In a bowl, whisk the eggs until the yolk and egg white are combined.
- Whisk in the lemon juice.
- Slowly whisk in a little hot broth into the egg mixture in order to temper it. Add the broth slowly, whisking constantly, to gently warm the egg. Whisk in about 1 ½ cups of the hot broth to the egg mixture until it’s completely combined. You shouldn’t see any strands of egg whites. Once the egg mixture is tempered with the broth, add it into the larger pot of soup.
- Add salt and pepper to taste.