This soup is refreshing and delightful. I was inspired by the traditional Greek soup avgolemono soup. I added some carrots, celery, and turkey Italian sausage. It was wonderful and filling. Sprinkle with fresh dill and oregano and taste the Mediterranean.
Ingredients
1 medium onion, small diced
2-3 garlic cloves, minced
1 carrot, small diced
1 celery stalk, small diced
bay leaf
16 oz Italian sausage, crumbled
2 tsp dried oregano
32 oz chicken stock
1 lemon, zest
1-2 tbsp lemon juice from lemon
5 egg yolks
2 oz heavy cream
3 handfuls fresh spinach, chopped a bit
tt salt and pepper
fresh dill
fresh oregano
fresh scallions
Feta cheese
Parmesan
Instructions
Read Susie's Tips and Tricks below
1. Saute onion, garlic, carrots, celery, and bay leaf. Now add a bit of water and cover until vegetables are tender. Once soft, remove from pan and set aside.
2. Meantime, while the veggies cook, prepare sausage. In a saute pan add Italian sausage; crumble and cook. Keep your eye on it. Don't overcook. Set aside.
3. Bring chicken stock, lemon zest, and lemon juice to heated. Not boiling, but lightly simmering.
4. Add a few inches of water to saucepan and place a bowl on top as a makeshift double-boiler. Let the water simmer. Whisk together egg yolks and cream. Place on top of pot and stir to prevent the eggs from scrambling, yet heat them up so that they will easily incorporate with the stock.
5. Slowly stir in the egg/cream mixture. Do not boil. Now add vegetables, Italian sausage, and spinach. Garnish with fresh herbs; dill, oregano, and/or scallions.
6. Season with salt and pepper, and add more lemon if needed.
7. Garnish with more herbs and feta or Parmesan if desired.
Susie's Tips and Tricks
Make sure to chop the carrots and celery small so they cook fairly quickly.
Want additional flavour? Saute the veggies in some white wine.
Add some cooked orzo pasta, rice, or lentils.
A bit of bacon could be lovely too.
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