It seems like a life time ago that I was sitting in our tiny apartment nursing Dahlia, looking out the window at the snow, waiting for my far away friends to welcome the baby and bring me some much needed soup and conversation.
They came with paper 'Whole Foods' bags in tow; filled to the brim with beets, goat cheese, leeks, lemons...etc. I was blissfully exhausted in my new role as a Mamma but I will always recall those days as the sweetest days I had yet to taste. As sweet as it was, my body ached for sleep and nutrients. My friends were taking care of the later half of that last sentence. There were hugs, Oooo's and Ah's over Dahlia's most obvious talent at being the best looking infant ever, hand made gifts to unwrap and more Ooooo's and Ah's.
My kitchen was filled with the scent of sauteed leeks, mere poix, and lemon. I was being treated to their vegetarian version of the traditional Greek soup, Avgolemono. It is a delicious soup with lemon and a frothy egg tempered in among the leeks, carrots, and onion topped with a coarse chop of fresh mint and parsley. It fills a house and a belly with that wintery soup feeling.
This summer I was feeling a detrimental lack of inspiration and nutrition so I turned on NPR and opened the fridge. I saw all the ingredients for Avgolemono and a glass container of cooked wheat berries. Wheat berries are a hearty grain and I quickly realized that they had to fill the shoes of my non-existent pastine that the original recipe called for. The makeshift grain adds a more satisfying texture, protein, and fiber to the soup. However, you can use just about any small pasta or grain in this soup. The traditional Avgolemono has shredded chicken and uses Orzo, there are so many great renditions of this classic. Give this one a try...
2 tbsp Olive Oil
2 Leeks(white parts finely Chopped to equal 4 cups)
1 Onion (smallish)
2 Carrots diced
6 Cups Broth (veggie broth works well)
1/2 cup Wheat Berries
2 Big Eggs
3 tbsp Lemon Juice
1/4 cup chopped Parsley
1 tbsp chopped mint
1 tbsp chopped Oregano
1. In a small Pan Saute leeks, onions, carrots, and a pinch of salt. Cover and cook 5-7 minutes.
2. Stir in all of the Broth(chicken or Veggie, I don't judge). Season with the good old S and P. Simmer for 11 minutes. Add your wheat berries and simmer for five minutes and remove from heat.
3. Whisk eggs and lemon juice in medium bowl. Eggs should be room temp! Add three (non boiling) ladles from soup pot to the bowl with eggs and whisk very rigorously so the eggs do not cook. Whisk the egg mixture into the big Soup Pot and cook over VERY low heat for 2-3 minutes. If you boil the soup you will have a weird srambled egg soup....and nobody wants that. nobody.
4. Sprinkle the herbs over just before serving. Yes, I was reticent about the mint too, but Don't omit it thinking the soups taste will be the same or better off...it won't.
5. This is an optional step, for myself its essential. Feed a certain someone kale puffs so you can enjoy the lemony goodness in peace, fingers crossed.
Thanks Kara and Amanda for the recipe!
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