The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy. The finesse and patience is in slowly incorporating hot stock into a “cold” egg/lemon mix.
Usually these soups may contain chicken, vegetables, beef, at Easter we add lamb offal and I love fish Avgolemono soup. The twist today is using tortellini, found in most supermarkets. Fillings offered are beef, spinach and cheese and just cheese. Are there other tortellini offerings at your grocer?
Put tortellini into Avgolemono soup and you have a hearty, comforting soup. I’ve served this at some catered events and the response has been enthusiastic.
Avgolemono Soup
Course: Appetizer, VegetarianDifficulty: Easy4-6
servings30
minutes21
minutes51
minutesIngredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, peeled and diced
1/2 cup finely diced carrot
1/2 cup finely diced celery
6 cups chicken (or vegetable) stock
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 (9-ounce) package fresh cheese tortellini
4 cups baby spinach
- Avgolemono
juice of 1 lemon
2 large eggs, room temp.
1/2 cup chopped fresh dill
fresh ground pepper
Directions
- Into a pot, add oil, onion, garlic, carrot, celery, stock, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15 minutes.
- Stir in tortellini and simmer for 6 minutes.
- Remove from heat. Into a bowl, add eggs and lemon juice and whisk to incorporate. While whisking, s-l-o-w-l-y ladle hot stock into your egg lemon mixture. After about 3-4 ladles, your egg/lemon mixture should be about the same temperature as your soup and you may add back into your pot.
- Stir in spinach and dill until just wilted. Taste and adjust seasoning with salt. Divide and serve with some fresh pepper on top
