This soup comes in many different combinations, but the basis for the soup is a Greek origin Avgolemono, which, in a nutshell, is a soup or sauce made with chicken stock, lemon and eggs. Today I am sharing with you a seafood version of this bright and creamy, flavorful soup, adapted from an original recipe found in one of my foodie groups to be more diabetic friendly. Enjoy!
Ingredients:
- 18 oz Wild Alaskan Company pollock bites - cod filets cut to bite size work well also
- 3/4 lb shrimp – cleaned and deveined, tail off - medium to large - cut to bite size as needed
- 6 slices bacon – fried crispy, cooled and crumbled
- 1/8 tsp Old Bay seasoning
- 1 tbsp salted butter
- 2 tsp extra virgin olive oil
- Salt & cayenne pepper (optional) to taste
- 2 eggs
- Juice of one lemon
- 3 cups chicken stock
- 1 1/2 cups cooked barley - quick version is fine
- 1 cup zucchini – chopped
- 5 cloves garlic – cut in quarters
Preparation:
Fry bacon to a good crisp, allow to cool, crumble and set aside.
Cut shrimp to bite size if needed. Toss with Old Bay and set aside.
Cook barley and set aside. Cut up zucchini and set aside.
In large pan, whisk eggs, add broth and lemon juice, ~1 tsp
salt and a pinch of cayenne pepper (optional). Whisk constantly over medium high heat till
frothy and comes to a bubble… set aside.
In a saute pan, over medium heat melt butter in evoo and add the garlic. Fry garlic till brown and soft. Remove garlic pieces and discard.
Raise heat to medium high and add fish and shrimp. Taste and add S
& P to taste. Cook about one minute with a good toss. Fish will be half
done. Add broth to shrimp & fish.
Heat the combined broth & protein over medium high heat
adding barley and your vegetable of choice. Stirring occasionally, bring to a
subtle boil. Cover. Turn the heat off and let set about 5 minutes.
Taste for seasoning. Give another stir before serving. Top individual
servings with crumbled bacon and enjoy!
Blessed be… and happy cooking!