How to make Avgolemono:
The name of this classic Greek soup literally means ‘egg-lemon’. It is incredibly fresh and very easy to prepare. If you ‘re serving it to guests, prepare the stock and rice first, then complete the dish just before serving.
1 1/2 litres chicken or vegetable stock
2 large eggs
grated zest and freshly squeezed juice of 2 large lemons
sea salt and freshly ground white pepper
a large handful of fresh flat leaf parsley, finely chopped
1 small lemon, thinly sliced
Wash the rice well to remove the starch, then drain in a sieve.
Put the stock in a large saucepan and bring to the boil. Add the rinsed rice and return to the boil. Reduce to a simmer and cook for about 20 minutes or until the rice is tender. Season with salt and pepper.
Put the eggs in a small bowl and whisk well. Stir in the lemon juice and 1 tablespoon water.
Remove the soup from the heat and whisk one ladle of soup into the egg mixture. Add 2 more ladles, whisking again. Return the egg mixture to the pan and stir well.
Serve the soup in wide, shallow bowls, with a sprinkling of parsley and a little lemon zest. Float a few paper-thin slices of lemon on top if you like.
Do not reboil the soup after adding the eggs, or they will scramble.
makes 4 servings