Warm the cockles of your heart and transport yourself to Greece with this beautiful Greek Avgolemono Soup, or put simply in kiwi terms, a divine egg and lemon soup.
To make Greek Soup you will need:
About 4 litres of chicken stock (homemade stock using a broiler chicken is best)
1/2 cup of rice or orzo
Juice of 5-6 lemons
Salt, pepper and fresh herbs
How to make Greek Soup:
Boil orzo or rice in the stock for about 20 minutes until tender, stirring occasionally. Set aside.
In a bowl, beat the eggs for about 5 minutes and then very slowly add the lemon juice while continuing to beat the eggs. Then very slowly add the chicken stock and pasta mix a little at a time, while stirring with a whisk.
Season and add fresh herbs.
Serve immediately with crusty bread or a fresh scone.
Soup may be re-heated, but do not bring back to the boil