- Serves 6-8:
- 3-4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery ribs, chopped
- 4-6 garlic cloves, grated
- 2 small potatoes, diced
- 2 (15 ounces) can white beans, cannellini or great northern beans
- 6 cups chicken or vegetable broth
- 2 roasted red peppers, diced
- 12 ounces artichoke hearts, jarred (optional)
- Salt and pepper to taste
- Pinch crushed red pepper flakes
- Rosemary sprig
- 1 teaspoon dried oregano
- For the Avgolemono Sauce:
- 2 egg yolks
- 2 tablespoons cornstarch
- ¼ cup fresh lemon juice
Optional garnish: pesto sauce
In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.