Chickpea Avgolemono Soup
Yield: 4 to 6 people
Materials
- 2 tbsp extra-virgin olive oil + extra for garnish
- 1 large carrot skin on, scrubbed and cut in 1/4 inch pieces
- 1 large celery stalk cut in 1/4 inch pieces
- 1/4 cup of celery leaves roughly chopped
- 6 cup water
- 2 vegetable boullion cubes
- 2 1/2 cup cooked chickpeas
- 2 large eggs at room temperature and beaten in a large bowl
- zest and juice of 1 lemon and lime about 1/3 cup
- salt to taste
- fresh ground pepper
- 1/4 cup chopped fresh chives + more for garnish
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the carrots, celery and leaves. Sauté for 3-4 minutes until slightly soft.
- Add in water and bouillon cubes. Bring to a boil and stir until bouillon cubes have dissolved.
- Add chickpeas and continue cooking for an additional 4-5 minutes. Remove 1/2 cup of the chickpea and vegetables without any broth and set aside. Turn off heat.
- You will now need to temper the eggs. To achieve this, add in the lemon/lime zest, juice and slowly pour a few ladles of hot broth into the eggs, while whisking constantly, which brings the eggs up to temperature without them cooking.
- Slowly stir in the tempered egg mixture into the soup. Do not worry if there is some egg curls as they will be blended.
- Add in chives and using an immersion blender or place in a food processor or blender, blend soup until creamy.
- Turn heat back on to medium. Pour reserved chickpeas and vegetables back into the soup and cook until soup reaches a simmer.
- Turn off heat and test salt flavour. Serve in soup bowls with a drizzle of olive oil, fresh ground pepper and a garnish of chives.