The weather has given us a perfect rendition of spring in all its glory in Adelaide just lately. A delicious patch of almost hot days were brought to an end last night with the most spectacular lightening display that had us all out on the balcony ooh-ing and aah-ing as the sky split and shattered and lit up the gum trees surrounding our house like a bevy of strobe lights. It went on and on, sending our already slightly mad cattle dog into a frenzy as he tried his best to scare it all away. Today followed cool, fresh and peaceful.
I am finding myself in love with all foods green at the moment, and I think that it’s a craving for an internal spring clean that’s doing it. Shaking off the cobwebs of winter perhaps. So when an abundance of eggs and lemons had me making Greek Egg & Lemon Soup, known as Avgolemono, I couldn’t help but throw some gorgeous green spring veggies in there too.
The secret to making this dish perfectly delicious is to have everything prepped beforehand, so that no overcooking happens and your greens veggies come out the brightest green, without a hint of brown or the unpleasant sulphurous flavour that accompanies it. I’ve used broccoli and asparagus in this version, but you could use any quick-cooking greens that you have on hand. If you have any edible flowers in the garden they look pretty on top too – I’ve used lemon thyme in the picture.
Greek Egg & Lemon Soup (with a green twist) – serves 4-6
- 2 litres vegetable stock
- ½ cup brown rice
- 3 eggs
- ¼ cup lemon juice
- 1 head of broccoli, cut into florets
- 1 bunch of asparagus, ends trimmed and cut into thirds
- ½ cup mint leaves, roughly chopped
- ½ cup flat-leaf parsley leaves, roughly chopped
- Sea salt & freshly ground black pepper
Put the stock and the rice into a large pot and bring to a boil. Simmer gently until the rice is just tender.
Place the eggs into a medium-sized heatproof bowl and whisk well. Add the lemon juice and whisk to combine.
While still whisking the egg and lemon mixture, gradually add a ladleful at a time of hot stock mixture, until you have added about half of the stock. Take care to do this step gradually, mixing all the while so that it doesn’t curdle.
Add the egg mixture to the remaining stock in the pot and heat gently until the soup thickens slightly.
Season to taste with salt and pepper, then add the broccoli and asparagus and cook for a minute or two until they are the brightest green and just tender.
Serve at once scattered with mint and parsley.