After a long break from posting recipes I’m back! And with a new favorite soup that’s light enough for this summer weather. I love the Greek soup avgolemono that’s such an ubiquitous part of their cuisine, and this is a one pot meal inspired by it. Whisking an egg mixture in at the end makes it creamy, and a buttery leek and garlic broth poaches the fish beautifully. The orzo makes it a complete meal.
I didn’t have the full amount of fish, so added in some shrimp out of the freezer and think I like the combination even better! Dill is a key ingredient in avogolemono and while its not called for in this recipe I couldn’t resist tossing some in at the end. If you want to make this thicker and more like a stew, recipe writer Kay Chun suggests making the soup an hour ahead and let it rest at room temperature as it will thicken as it sits. Gently reheat before serving.
3 Tbs. unsalted butter
1 medium leek, white and light green parts
1/2 cup thinly sliced scallions, plus more for garnish
Kosher salt and black pepper
3 garlic cloves, thinly sliced
3/4 cup orzo
1 cup bottled clam juice
2 large eggs
2 Tbs. lemon juice ( with some zest!)
1 1/2 pounds skinless black seabass or cod fillets, cut into 2-inch pieces
1 Tbs. peeled, grated ginger
Crusty bread for serving
In a large Dutch oven, melt butter over medium. Add leeks and scallions, season with salt and pepper and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and stir until fragrant, 1 minute.
Add the orzo, clam juice and 5 cups of water; mix well. Season with salt and pepper and bring to a boil over high heat, stirring occasionally. Cover, reduce heat to medium-low and cook, stirring occasionally until orzo is just al dente, 6 to 7 minutes.
Uncover and reduce heat to low. In a medium bowl, beat eggs with lemon juice until well blended. While whisking constantly, slowly drizzle 1/2 cup of the hot broth into the eggs until well blended. (Its ok if some leeks and orzo fall in.) Repeat two more times.
While whisking the soup in the pot, slowly drizzle in the tempered egg mixture until well incorporated. Add the fish and poach over low heat. (The soup should be at a bare simmer, as boiling will cause the egg mixture to break and curdle.) Cook, stirring frequently, until broth is slightly thickened and fish is opaque throughout; 8-10 minutes. Remove from heat, stir in ginger and salt and pepper.
Divide among bowls, garnish with scallions and serve with bread. Serves 4.
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