Greek Spring Soup is a heartier version of Greek Avgolemono soup. With a creamy broth and tender Spring vegetables, it’s warm and comforting.
I’ve been absent. This is the longest I’ve gone, since I started my blog nearly 2 years ago, without posting. Those who follow me on Facebook, know that just 2 weeks ago I lost a student of mine in a tragic accident. He was hit by a car while crossing the street with his father.
It knocked the wind out of me. More than I thought it would. I cannot imagine how parents who lose their children cope on a daily basis. He was “my” boy for 6 hours a day, for 120 days. I shouldn’t say this, because teachers aren’t meant to have favorites, but he was my favorite. He was a quiet, gentle soul, with big, dark, sparkling eyes. He was patient, more patient than any five year old I’ve ever known. You might miss him in a crowd, because he didn’t have a ‘big’ personality, he was bright, yet shy and modest.
But I gravitated towards him…I wanted to make sure he was heard, over all the loud and impatient students, who usually get noticed first. I know he liked me too…I could see his eyes shine when he looked at me, and his mom told me he was thrilled when I shortened his name, “Ernesto”, first to Ernie, then just to “Ern”.
I was connected to the family as well. Of the three families, and five cousins at my school, I taught four kids. Ernie’s aunt asked me to sit with the family at the funeral, and to speak about him. “Please tell everyone, no black! Dodger blue!” And so I wore Dodger Blue, and spoke about Ernie. It was all at once, the easiest and most difficult eulogy I’ve ever had to deliver.
I didn’t cook much that week. I’d come home from school and crawl into bed and sleep. My husband and kids still wanted to eat. I left them to forage, because I wasn’t hungry. There were left-overs…In-N-Out Burger’s right down the street. They’d survive. They did.
Last weekend, I started cooking again. But all I wanted was comfort food. Creamy and cheesy or soupy and warm. One of Sophie’s favorite soups is Greek Avgolemono Soup, Chicken Soup with Egg and Lemon, from our local Greek restaurant. The weather was overcast, matching how I was feeling inside. So I decided we needed soup…Soup and tea cures just about everything!
Real Avgolemono Soup is just rich, homemade chicken broth, chicken, lemon, egg and dill. I always tweak and add more vegetables to just about anything I make, and this Greek Spring soup is no exception. Using a big bunch of asparagus, my favorite vegetable, along with carrots and onions.
So, I call this Greek Spring Soup, because that what it feels and tastes like.
- 6 cups chicken broth homemade or canned
- 1 1/2 cups diced or shredded cooked chicken
- 2 Tablespoons olive oil
- 1 small onion diced about 3/4 cup
- 1 bay leaf
- 1/3 cup arborio rice
- 1 large eggs
- Juice of half of a lemon
- 1 cup chopped asparagus
- 1 cup diced carrots
- 1/2 cup of fresh chopped dill divided
- Kosher salt and fresh pepper to taste
- Fresh minced chives for garnish
- In a large stock pot, heat 2 tablespoons olive oil over medium heat. Sauté onions until soft and translucent, about 5 minutes. Add 1/4 cup dill, chicken broth, bay leaf and bring to a boil.
- Add rice and reduce heat to medium low, and simmer about 10 minutes. Add carrots and asparagus and cook an additional 10-15 minutes, or until rice is cooked and vegetables are tender. Add chicken and continue to simmer on low while preparing egg and lemon juice mixture.
- Meanwhile, in a separate bowl, combine egg, lemon juice and 2 tablespoons of water.
- Slowly whisk about half a cup of the hot stock into the egg mixture, stirring constantly, to keep eggs from curdling.
- Slowly whisk the egg/lemon broth back into the stock pot. Soup will thicken slightly. Turn off heat and remove bay leaf.
- Add remaining fresh dill, and adjust seasoning with salt and pepper.
Looking for more comforting soups?
Some of the items I used for this post. (This is an affiliate link of which I make a small percentage, at no additional cost to you which helps off-set the cost of running this site. Thank you!)