Voula's Vegetable Avgolemono Soup (Greek Veggie Egg-Lemon Soup)

• 3 carrots
• 2 large potatos
• 4 stick celery
• 1 fennel
• 2 zucchini
• 1 leek
• 1 parsnip
• 1 orzo
• 1 large egg
• 1 1/2 juice of lemon
• 2 tbsp fresh parsley
• 1 dill
• 2 bouillon cubes

1. Clean, peel and chop all vegetables.
2. Add to large pot of boiling water with bouillon cubes.
3. I used chicken bouillon, but of course you can use actual broth or vegetable bouillon/broth.
4. Bring vegetables to boil and then add orzo.
5. Add salt, pepper, oregano, dill and parsley.
6. Boil till orzo is ready
7. When orzo is ready, lower heat.
8. Squeeze lemon juice and set aside.
9. Separate egg yolk from the white.
10. In a bowl whisk egg white till frothy.
11. Add yolk in next and continue to beat.
12. Then add in lemon juice and beat more.
13. This is the important step!
14. We don't want any curdling so be careful.
15. After you whisk together the egg - lemon sauce, gradually add in about five tablespoons of the soup into bowl and continue to beat.
16. Then pour in the egg lemon mixture and stir gently to distribute it into the soup.
17. It will be frothy on top and as your stir it will take on a nice color and thicken.
18. Make sure not to let the soup boil.

carrots, potatos, celery, fennel, zucchini, leek, parsnip, orzo, egg, lemon, parsley, dill, bouillon cubes

Taken from cookpad.com/us/recipes/361936-voulas-vegetable-avgolemono-soup-greek-veggie-egg-lemon-soup (may not work)