Servings: 4 as a first course
Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead of chicken broth to make it vegetarian, if you like.
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A wonderful soup with fresh and bright flavors. Made it exactly as the recipe specified and it provided a weeks worth of lunches. I will make this often.
I made soup exactly as printed and it was excellent. My chicken soup was homemade and that added to it. My guests were picking up their bowls to get the last drops!
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