Broccoli Egg Lemon Soup
A cross between a soup and a stew, and good for using up leftover rice, eggs, or broccoli.


2 cups finely chopped onions
3 garlic cloves, pressed
2 tablespoons olive oil
2 1/2 cups finely chopped broccoli florets (~ one small broccoli head)
1 small red bell pepper, diced
2 tablespoon minced fresh dill (1 teaspoon dried is fine)
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups vegetable stock
2 large eggs (I used 4, actually)
1/4-1/3 cup lemon juice (I doubled this, too)
1 cup cooked orzo or rice
chopped fresh parsley, optional


If you have no cooked orzo or rice, begin to cook some.

In soup pot, saute onions and garlic in oil for ~ 5 min.

Add broccoli, bell pepper, dill, salt, pepper, adn saite for several minutes until broccoli turns bright green.

Add 3 cups stock and bring to a boil.

Reduce heat and simmer covered until veggies are tender. Remove soup from heat.

Whisk eggs and 1/4 cup lemon juice together in bowl. Whisk in remaining cup of stock, and add a cup of hot soup broth.

Gradually pour egg mixture into soup pot while stirring. Stir in orzo or rice. Gently reheat soup, but don't let it boil or it might curdle. Add more salt and lemon juice to taste.

This soup tastes best after sitting awhile.




Moosewood Cooks at Home, pg. 24