Lemony Fish and Orzo Soup

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Lemony Fish and Orzo Soup

This warming, weeknight one-pot meal is inspired by avgolemono, the Greek lemony chicken soup that’s rendered silky from egg whisked into its broth. Here, the technique of adding an egg mixture at the end creates a creamy soup that remains light in body. Mild, flaky fish, such as sea bass or cod, pairs beautifully with the buttery leek-and-garlic broth, which is fortified with clam juice for extra briny flavor. Orzo adds texture, while a final addition of freshly grated ginger brightens the soup. For a thicker, stew-like meal, make the soup an hour ahead and let it rest at room temperature (it will thicken as it sits); gently reheat before serving.

Rating

Ingredients

  • 3tablespoons unsalted butter
  • 1medium leek, white and light green parts only, halved lengthwise and thinly sliced
  • 1/2cup thinly sliced scallions, plus more for garnish
  • Kosher salt and black pepper
  • 3garlic cloves, thinly sliced
  • 3/4cup orzo
  • 1cup bottled clam juice
  • 2large eggs
  • 2tablespoons lemon juice
  • 1 1/2pounds skinless black sea bass or cod fillets, cut into 2-inch pieces
  • 1tablespoon peeled, grated ginger
  • Crusty bread, for serving
Set base servings to enable scaling:

Directions

In a large Dutch oven, melt butter over medium. Add leeks and scallions, season with salt and pepper and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and stir until fragrant, 1 minute.

Add the orzo, clam juice and 5 cups of water; mix well. Season with salt and pepper and bring to a boil over high heat, stirring occasionally. Cover, reduce heat to medium-low and cook, stirring occasionally, until orzo is just al dente, 6 to 7 minutes.

Uncover and reduce heat to low. In a medium bowl, beat eggs with lemon juice until well blended. While whisking constantly, slowly drizzle ½ cup of the hot broth into the eggs until well blended. (It’s OK if some leeks and orzo fall in.) Repeat 2 more times.

While whisking the soup in the pot, slowly drizzle in the tempered egg mixture until well incorporated. Add the fish and poach over low heat. (The soup should be at a bare simmer, as boiling will cause the egg mixture to break and curdle.) Cook, stirring frequently, until broth is slightly thickened and fish is opaque throughout, 8 to 10 minutes. Remove from heat, stir in ginger and season with salt and pepper.

Divide the soup among bowls, garnish with additional scallions and serve with bread.

Nutrition

Info
Trans Fat: 0 gramsFat: 16 gramsCalories: 433Saturated Fat: 7 gramsUnsaturated Fat: 7 gramsSodium: 800 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 28 gramsProtein: 43 grams
Fish Soups

Source: https://cooking.nytimes.com/recipes/1023805-lemony-fish-and-orzo-soup