- 8 cups chicken stock, preferably homemade
- Kosher salt and freshly ground black pepper
- 3 eggs
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh or frozen petite peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Bring the stock to a simmer and season to taste with salt and pepper. Meanwhile, beat the eggs and lemon juice together in a medium bowl.
Add the peas to the stock and cook just until tender (frozen peas are already tender and just need to be heated through). Reduce the heat so the soup barely simmers; you do not want to boil it once you add the egg.
Ladle a cup or so of broth into the bowl with the eggs and whisk to combine, then pour the mixture into the soup. The egg will cook in a few seconds, thickening the soup slightly. Ladle the soup into cups or bowls and serve immediately.
Good to know
Other bright green seasonal vegetables will also work, visually as well as in terms of flavor: Try blanched and peeled fava beans, sliced asparagus, baby spinach, or quarter or half slices of slender zucchini.
Which beer should I drink with this?
Sudwerk Pilsner, Full Sail Amber Ale
1. This is not what we usually think of as pea soup; instead, it’s a light broth with whole peas finished with the lemon and egg yolk mixture known in Greek cuisine as avgolemono.
2. When you can get really fresh, tender peas in the pod, by all means use them; the rest of the time, use frozen petite peas, which are definitely worth the price premium over the bigger, starchier ones just labeled “peas.”
A Levantine Dinner for Eight
- Dolmas (Stuffed Grape Leaves)
- Baba Ghanoush (Roasted Eggplant dip)
- Pea Soup Avgolemono
- Pomegranate Chicken
- Rice Pilaf with Almonds
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.