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

5-6 eggs

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

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