Leek & Sweet Potato Avgolemono

Spice Profile: aleppo pepper, basil, black garlic, black pepper, caraway, coriander, dill, fenugreek, garlic, lemons, lemon zest, lemon oil, marjoram, nutritional yeast, onion, oregano, paprika, parsley, porcini mushroom, summer savory

🎥 Watch the video demo here to see how this dish comes together

Ingredients

Serves 4–6

• Olive oil – 2–3 Tbsp

• Leeks – 2 large, white & light green parts only, halved lengthwise and sliced thin

• Carrots – 2 medium, diced small

• Sweet potato – 1 medium, peeled and cut into small cubes

• Stock+Spice lemon–herb blend –1 Tbsp

• Salt & black pepper – to taste

• Orzo or rice – ½ cup (dry)

• Veggie or chicken (turkey) stock – 6 cups

• Eggs – 3 large

• Fresh lemon juice – ⅓–½ cup (start with ⅓ and adjust)

• Lemon zest – from 1 lemon (optional, but plays so nicely with the blend)

• Leek oil to drizzle - made from leek tops

Instructions

1. Build the veggie base

   • In a large pot, warm the olive oil over medium heat.

   • Add leeks and a pinch of salt. Cook 5–7 minutes, until soft and glossy but not browned.

   • Add carrots and sweet potato. Cook another 3–4 minutes, stirring.

   • Stir in the Stock+Spice blend (1 Tbsp) and a few grinds of black pepper. Let it bloom for about 30 seconds—the porcini, dill, and lemon notes will wake right up.

2. Add stock & pasta

   • Pour in the stock and bring to a gentle boil.

   • Add the orzo or rice, stir, then reduce to a simmer.

   • Cook until the grains and vegetables are just tender, (Orzo: about 10–12 minutes, Rice: about 15–18 minutes)

   • Taste and adjust salt. Turn the heat down to low so the soup is hot but not vigorously boiling.

3. Make the egg–lemon mixture

   • In a medium bowl, whisk the eggs until smooth.

   • Whisk in the lemon juice until fully combined.

4. Temper the eggs (so they stay silky, not scrambled)

   • Ladle 1–2 cups of hot broth only (avoid big chunks) into a measuring cup.

   • While whisking the egg–lemon mixture constantly, slowly stream in the hot broth.

   • You’re gently bringing the egg mixture up to temperature.

5. Finish the avgolemono

   • Turn the pot to the lowest heat (or even off, if it’s very hot).

   • Slowly pour the tempered egg–lemon mixture into the pot, stirring gently the whole time.

   • Warm for a couple of minutes, stirring, until the soup thickens slightly and turns velvety. Don’t let it boil once the eggs are in.

   • Taste and adjust: more lemon for brightness, more salt if needed.

6. Make the leek oil

   • Carefully wash the green leek tops

   • Chop them finely and place in a small pot with 1/2 cup olive oil

   • Simmer gently until tender about 10 minutes

   • Pass through a mesh screen to save the oil

7. Serve

   • Ladle into bowls and top with a little lemon zest

   • Drizzle a splash of leek olive oil on top.