Greek Avgolemono Soup with Haddock
Acting as a soup or a dip(sans the haddock)for vegetables in Greece, this creamy soup is simple to make and delciously different. Use other fish or seafood for a personalized touch, such as lobster, shrimp or snapper.
For 4 Serving(s)
- 6 -8 ounces boneless, skinless haddock
- 4 beaten eggs *
- 1 teaspoon(s) grated lemon zest
- 2 teaspoon(s) lemon juice
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) dried dill
- 1/4 teaspoon(s) red pepper flakes
- 2 cup(s) vegetable or chicken broth
- 1/2 cup(s) fish broth or stock
- 1/2 cup(s) orzo
Greek Avgolemono Soup with Haddock Directions
- Place an inch of water in a large skillet. Bring to a simmer over medium low heat. Add haddock and poach until it is just barely flaking apart. Quickly remove haddock from poaching liquid onto a plate, breaking flesh up and discarding water. In a small bowl, mix eggs, lemon juice, salt, red pepper and dill;set aside. In a medium saucepan, add all broth and orzo. Cook orzo over medium heat until tender, about 5 minutes. Reduce heat to low and ladle out a cup of the orzo and broth mixture into the egg mixture, stirring to combine and temper. Add all of the egg/orzo mixture into the saucepan containing the orzo and broth, stir well and bring to temperature. When ready to serve, equally divide the fish among 3 bowls and top with equal amounts of Avgolemon Soup. Serve immediately.
- * Or use 1 cup egg substitute