Servings: 7
Serving Size: 8-10 oz
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooking time will vary depending on how long it takes for your pasta to cook.
Ingredients:
1 cup of orzo or small pasta of your choice
64 oz of chicken broth
3-4 large carrots
1 lemon
1 egg yolk
Spices: salt and fresh black pepper
Price for buying ingredients from scratch: $6.07
Cost of recipe: $3.79
Cost per serving: $0.54
Instructions:
Peel and chop carrots into bite sized pieces.
Pour the broth into a large pot, add the carrots, and bring to a boil.
Juice one lemon into a bowl.
Separate an egg-- discard the whites and keep just the yolk.
Beat the egg yolk in the bowl with the lemon juice.
Add a pinch of salt and a few grinds of pepper to the bowl.
Once the broth has come to a boil, add orzo and cook until soft. Cooking time will depend on the specific brand of orzo that you are using.
After the pasta is cooked, temper the lemon-egg mixture. Take a few spoonfuls of the hot broth and beat it into the mixture.
Stir the tempered lemon-egg mixture into the pot and bring the contents back to a boil.
Notes:
This is not how traditional Soupa Avgolemono is made. Oftentimes you will not see this soup with carrots; however, my family recipe includes carrots for added color, texture, and nutrition. Add as many or as few carrots as you desire.
You can substitute the chicken broth with the broth of your choice. For instance, you can use vegetable broth if you please.
The more egg yolk you use, the creamier the soup will be. One yolk is usually enough, but sometimes it is nice to add a second yolk.
After refrigerating, the soup will get much thicker. Do not worry, it will thin out once you heat it back up.
Footprinting:
Carbon Footprint of Recipe: 3.36kg (7.41 lb) CO2e
Carbon Footprint Per Serving: 480g (1.06 lb) CO2e
Water Footprint of Recipe: 167.9 gallons
Water Footprint Per Serving: 24.0 gallons