Greek Lemon & Bone Broth Soup
During the summer I always get out my copy of The Perfect Egg cookbook for inspiration. This year we tried their Avgolemono soup recipe for the first time and it was immediately bookmarked. Its perfect for a hot day because it tastes light, but the combination of eggs, orzo pasta and bone broth make it incredibly filling and nutritious. With some chunky toast, this soup is plenty for a summer dinner. Here is the recipe as adapted to use our bone broth.
1 pint Angeles Crest Creamery bone broth
1 pint water or lighter stock
1/4 cup orzo pasta
2 egg yolks
Grated zest and juice of 1 lemon (+ more zest for garnish)
Salt & pepper
Bring the bone broth and water or stock to a simmer and stir in the orzo pasta. Boil 6-8 minutes, until al dente. While the pasta is cooking, whisk together the egg, egg yolks, lemon juice and lemon zest in a bowl. When the orzo is ready, pour 1/2 cup of the hot stock into the egg mixture in a slow steady stream while whisking constantly. Lower the heat to medium-low and slowly pour the egg-soup mixture back into the pot, continuing to whisk. Simmer another 8 to 10 minutes, stirring frequently, until thick enough to coat the back of a wooden spoon. Season with salt and pepper to taste. If you have another lemon, garnish with fresh zest to serve.
Personal comment on cooking during the pandemic:
We are really trying to avoid grocery stores. So for our meals, we look for recipes where we can get the ingredients from the ranch, from curb-side pick up or trades with friends, and by shipping. This recipe works for us since we have the eggs and bone broth, we have friends with lemon trees who are willing to share (thank you @lakitchengarden and @bluegatefarm!), and the pasta comes in the mail, as does the flour for baking the bread.