Avgolemono Soup

I am currently participating in a workshare program on a local biodynamic farm. In exchange for my time and labor, I am given a large box of freshly harvested farm goodies. Since it’s so early in the season, I had a lot of greens, kale, chard, onions, and herbs. It’s easy to make a “throw everything in the pot” chicken and veggie soup, but we can get pretty burned out on that. As an alternative, this tangy, creamy, Greek soup is one of my favorites to make. It is thickened using eggs, which gives it a vitamin and protein boost and makes it much lighter than other creamy soups which are often thickened using cream, starches, or flour. The lemon/citrus flavor is unique and makes it a very refreshing dish.  After ordering it every time we visited our favorite Greek restaurant, I decided to learn how to make it myself. I adjusted the recipe each time, and it has a lot of flexibility. Feel free to add in extra veggies at any step along the way.

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