Avgolemono

since this recipe was requested and I liked it so much (and it'll be easy for me to look up again when I need it) I'm going to post it on my blog ... as usual, see my notes below the recipe

Greek Avgolemono Soup
(from Vegetarian Times January/February 2008)

Serves 8

When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

2 T olive oil
2 medium leeks, white parts finely chopped (4 cups)
1 small onion, finely chopped (1 cup)
2 small carrots, peeled and diced (3/4 cup)
6 cups no-chicken broth
1/2 cup orzo pasta
2 large eggs
3 T lemon juice
1/4 cup chopped fresh parsley
1 T chopped fresh mint
1 T chopped fresh oregano
Lemon wedges, for garnish

1. Heat oil in large saucepan over medium heat. Add leeks, onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are softened, stirring often.

2. Stir in broth. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.

3. Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

PER SERVING: 144 CAL; 5 G PROT; 5 G TOTAL FAT (1 G SAT. FAT); 21 G CARB; 53 MG CHOL; 528 MG SOD; 3 G FIBER; 5 G SUGARS

notes: I used real chicken broth and I left off all the garnishing except for mint (because that's what I had)