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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.


250 ml long grain rice

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


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