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From:	Deborah (Recipes.vegsource.com)
Subject:	Vego Avgolemono
Date:	April 15, 2008 at 7:43 pm PST

In Reply to: Avgolemono posted by Sonia on April 11, 2008 at 3:07 pm:

From Vegetarian Times (Jan/Feb 2008).

Serves 8

* 2 Tbs. olive oil
* 2 medium leeks, white parts finely chopped
* 1 small onion, finely chopped
* 2 small carrots, peeled and diced
* 6 c. No-Chicken broth (or vegetable broth)
* 1/2 orzo
* 2 large eggs
* 3 Tbs. lemon juice
* 1/4 c. chopped fresh parsley
* 1 Tbs. chopped fresh mint
* 1 Tbs. chopped fresh oregano
* lemon wedges for garnish

1. Heat oil in large saucepan over medium heat. Add
leeks, onion, carrots, and a pinch of salt; cover
and cook for 5 to 7 minutes, or until veggies are
softened, stirring often.

2. Stir in broth. Season with salt and pepper.
Cover, reduce heat to medium low, and simmer 10
minutes. Add orzo, and cook 11 minutes more, or
until pasta is tender. Remove from heat.

3. Whisk together eggs adn lemon juice in bowl. Add
3 ladles soup broth to egg mixture, whisking
constantly. Whisk egg mixture back into soup, and
cook over low heat 2 to 3 minutes, or until soup is
thickened, but without letting it come to a boil.
Serve sprinkled with parsley, mint and oregano, and
garnished with lemon wedges.

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