Treats at the Titty Table: Greek Lemon & Herb Soup

It’s been a chilly few days here in the land of 1,000 suns. Well, basically anytime it’s below 75 degrees, I find myself in utter amazement at the amount of people that bust out their winter coats, those horrible fuzzy boot things, and yes, even gloves. Meanwhile in Boston…

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But you guys, it was like 50 degrees, so obviously I had to make a pot of steamy creamy soup. We had the Crash Kings here (well, 2/3 of them, HI TONY!), and we got to talking about how badass Greek food is, especially that lemony chicken & orzo soup. So here’s my version, minus the chicken, plus potatoes, & herbs’n’ things!

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Greek Lemon & Herb Soup

½ of a white onion, small diced

4 stalks of celery, sliced

4 cloves garlic, minced

8 cups vegetable stock

2 teaspoons fresh chopped rosemary

2 teaspoons fresh chopped oregano

1 tbsp fresh chopped dill

1 cup orzo pasta

5 red potatoes, small diced

¼ cup fresh squeezed lemon juice

2 tbsp lemon zest

2 eggs + 1 yolk

1 tbsp cornstarch

salt & pepper, to taste

A couple of big handfuls of baby spinach

Chopped fresh chives and rosemary, for garnish

Put potatoes in a medium saucepot, cover with cold water, & season with salt. Bring to a boil, then reduce to a simmer, and cook for about 22–24 minutes, or until fork tender. Drain potatoes, put on a plate, and set aside.

While potatoes are cooking, prepare the egg mixture. In a medium bowl, whisk together the lemon juice, lemon zest, eggs, and cornstarch. Set aside.

In a large saucepot, heat a couple of tablespoons of oil over medium heat. Add onions and celery, season with salt & pepper, and cook for a few minutes, until they begin to soften. Add the garlic, cook for another minute, then add the stock & herbs. Allow soup to simmer for about 10 minutes, add the orzo, simmer for another 10 minutes, or until the orzo is al dente. Pour 2 cups of soup (try to only get the liquid) into the egg mixture, a little bit at a time, while whisking vigorously. This is called ‘tempering,’ and it will prevent the eggs from getting all gross and scrambled! Pour the now hot egg mixture into the soup pot, add the spinach & cooked potatoes, season with a little more salt and pepper, turn stove to medium and allow everything to warm through, for about 5 minutes. When ready to serve, ladle into bowls and top each one with a sprinkling of chopped chives, rosemary, lemon zest, & a quick squeeze of lemon.

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All photos by Christy Kelley.

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