Greek Avgolemono, Chickpea & Dill Version - Makes 10 servings

Greek Avgolemono, Chickpea & Dill Version - Makes 10 lunches

Adapted from WaPo

Ingredients:

• 2 tbsp olive oil
• 1 med yellow onion, diced (~8 oz = 1.5 cups)
• 2-3 celery stalks, diced (~1 cup)
• 1 med parsnip (5-7 oz), peeled and diced (~1 cup)
• 1/2 tsp fine salt, plus more as needed
• 1/4 tsp freshly ground black pepper, plus more as needed
• One 15oz can chickpeas, preferably no-salt-added, drained and rinsed
• 2 tbsp chopped fresh dill, plus more for optional garnish
• 6 c low-sodium chicken broth (or vegetable broth for full vegetarian soup)
• 2 tbsp fresh dill, chopped OR 2 tsp dried, plus more for optional garnish
• 3/4 c (5 oz) dried orzo pasta, preferably whole-wheat (but we used regular and it was fine)
• 2 large eggs
• 3 tbsp fresh lemon juice (from 1-2 lemons, or 1 large organic lemon), plus more as needed
• 1 cup (5 oz) frozen peas (no need to defrost

Directions:

1. In a large Dutch oven over medium heat, heat oil until shimmering
2. Add onion, celery, parsnip, salt & pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in chickpeas and dill. Add the broth, and increase heat to Med-High and bring to a boil. Reduce heat to Med-Low and simmer 15 minutes.
4. While simmering, beat eggs in a medium bowl. Gradually whisk lemon juice into the eggs. 
5. Remove about 3/4 cup of the hot broth from the pot (leaving out all vegetables) and transfer to a measuring cup.
6. Stir orzo in the pot and simmer until tender, about 10 minutes.
7. While orzo is simmering, gradually add the reserved hot broth to the eggs and lemon while whisking constantly. This helps bring the eggs up to temperature without cooking them.
8. Once orzo is tender, add peas to the pot.
9. Gradually stir egg mixture into the soup. Cook, stirring constantly, until the soup thickens and is steaming-hot but not boiling. Season with more salt, pepper, and lemon juice, as desired. When ready to serve, ladle the soup into bowls and garnish with fresh dill, if desired.