Welcome to The Jaklin Kitchen.
Right, before you start screaming “You’ve just rebranded your Avgolemono Soup here”, No, we haven’t.
Both are comforting soups designed to help with curing colds, this one coming from Italy with Avgolemono coming from Greece. Not alone do they differ in origin, they also have different flavours and textures.
This soup focusses on a savoury Parmesan Cheese flavour whereas the other has a tangy lemon flavour. Also, the starch is different – here its Orzo or you can use Pasta, whereas the other uses Rice.
Now with that cleared up – it’s time to cook! We’re sure you’ll love this delicious soup.
Please let us know where you are so we know where in the world we unknowingly visit on our gastronomic adventures!
Ingredients:-
1 Tbsp Olive Oil
1 Tbsp Butter
1 Medium Onion (chopped)
3 Medium Carrots (sliced)
2 Stalks Celery (sliced)
6 Cloves Garlic (minced)
1.8 Litres Low Sodium Chicken Broth
500g Boneless & Skinless Chicken (any chicken meat – breast or thigh)
1 Tsp Italian Seasoning
½ Tsp Red Pepper Flakes (optional)
100g Uncooked Orzo or Pasta
The Juice of 1 Lemon
50g Parmesan Cheese (grated)
60g Fresh Baby Spinach Leaves
Salt & Pepper (to taste)
2 Tbsp Fresh Parsley or Basil (chopped – for garnish)
Level of difficulty:– Easy
Equipment needed:– A large pot; Chopping Board; Sharp Knife; Blender; A Grater (if using a block of Parmesan
Preparation Time:- 25 Min
Cooking Time:- 45 Min (approx total)
Servings:- 4
2 Comments
So yummy 🤤
🤤🤤🤤🤤👍👍👍