This light lemon artichoke orzo soup sneaks in at low calories, but contains decadent ingredients and a creamy avgolemono-style broth.
Wut. Mikaela, have you lost your mind? You blog cookies. Or cakes. Pastries. Or something involving copious amounts of all-purpose flour that will give me my little foodie high of the day.
Guys. It’s that #quarantinelife. Flour? I had to order a 50 pound bag from Amazon that now permanently resides on one of my dining room chairs. Butter? Hit or miss. Yeast? Fuhgeddaboudit. Been replaced by a sourdough starter named Francis that is SUPER buff, always hungry, and likes to get funky.
Not to mention that I’m typically baking based on my cravings, but have refrained from popping over to the store any time I need a special ingredient. We are currently on the two-week grocery delivery schedule, which means last minute cravings aren’t happening.
So rather than go dark on the blog, I figured I would just share whatever I’m making. (I know that sounds fairly normal, but guys – that is NOT what they tell us in the blogging world. We’re supposed to pick a lane and stay in it. The internet is weird.)
This lemon artichoke orzo soup is a recipe I make at least once a month, on a Sunday, so I can have healthy lunches throughout the week. It was inspired by GimmeSomeOven‘s own play on an avgolemono soup – which is a soup that originated in the Baltic region and uses an “egg-lemon” mixture to give the soup a creamy texture. Typical avgolemono soups have chicken and rice, which is mimicked here with the chickpeas and orzo.
But don’t worry. We will get you back to your regularly scheduled heavy-on-the-butter programming shortly. 😉
Stay safe y’all.
What does avgolemono mean?
An avgolemono soup refers to a soup that is thickened by slowly tempering a lemon-egg mixture and adding it to the soup’s broth. Classic avgolemono soup uses chicken and rice, but this is a vegetarian chickpea soup version.
Can you reheat avgolemono soup?
Yes – but gradually! You never want to bring this soup to a rolling boil after you’ve added the egg-lemon mixture back into the soup. If you boil the soup, your egg-lemon mixture will “break” and you’ll have little bits of scrambled egg in your soup. So reheat this soup gradually, stirring frequently.
How long can you keep avgolemono soup?
Up to three days in an airtight container in the refrigerator.