@foodbymaria: Welcome Back to Episode 4/10, Season 2 Of Greek Blue Zone. A series where I share recipes for longevity. Today we are making a Creamy Lemony Greek Chickpea Soup, AKA Revithia! If you’re a fan of Greek Chicken Lemon Rice Soup, you are in for a treat. We use chickpeas instead of chicken and a few other herb substitutions to create the most delicious, springtime soup! If you love delicious, easy, flavor-packed GREEK FOOD then be sure to follow 👩🏻‍🍳🔪@foodbymaria so you never miss a recipe! The full recipe is below or tap the link in my bio to access our website. Don’t forget to save this post for later! 📱 💥 You can also access all these recipes on the FoodByMaria App which is available for both Apple and Android. 📱 💥 Here’s everything you need to show Greek Lemon Rice Soup who’s boss!  Ingredients  –  2 tbsp olive oil 1 large yellow onion, diced 2 garlic cloves, minced 2 398ml cans of chickpeas, drained and rinsed 2 tsp salt 1 1/4 tsp dried oregano 1 1/2 tbsp vegetable stock paste 1 bay leaf 4-5 cups water 1/4 cup fresh chopped dill For the Avgolemono: 2 eggs, separate egg yolks and whites juice of 2 lemons Garnishes fresh dill a squeeze of fresh lemon ground pepper Instructions  1. Add olive oil to a big pot and turn to medium heat. Once hot, add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant. Add the chickpeas, salt and dried oregano, stir and cook for 4-5 minutes.
 2. Add the vegetable stock paste and bay leaf and 4 cups of water and stir to combine.
 3. Bring to a boil. Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15 minutes. Taste and season with more salt and pepper if desired. If you want a brothier soup, add 1 cup more water, stir and simmer for a few more minutes.
 4. Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside (try to scoop out just the liquid stock).
 5. Make the avgolemono: Separate the egg whites and egg yolks into two separate bowls. Whisk the egg whites vigorously until they develop a foamy consistency on top. Gradually add egg yolks to the egg whites and continue to whisk to combine. Keep whisking and gradually pour in the lemon juice until combined.  Slowly pour the 1 cup of stock into the egg mixture, whisking constantly to combine.
 6. Add the egg mixture into the pot of soup, constantly stirring until combined. Add 1/4 cup chopped fresh dill and taste and adjust seasoning with salt and pepper if desired! Serve in bowls topped with fresh dill, a squeeze of fresh lemon juice, pepper and a drizzle of olive oil.
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Maria Koutsogiannis

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Region: CA

Friday 26 April 2024 15:49:27 GMT