Vegetarian Avgolemono Soup

Ingredients

• tablespoon sextra virgin olive oil
• large carrots, chopped
• stalk scelery, chopped
• large onion, chopped
• cup svegetable broth
• cup orzo
• large eggs
• medium lemons, juiced
• salt and ground black pepper to taste

Instructions

1. Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon egg mixture is hot, then add to the broth.
6. Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.