I’d like to tell you about one of the simplest and tastiest soups you can ever make. This is real Store Cupboard Soup and almost (really, almost) Instant Soup.
Avgolemono means egg and lemon in Greek, see, told you the Greeks had a word for it, now you know a word of Greek!
All you need to make this are 4 ingredients, well okay 5 if you add seasoning, which of course you’ll do anyway, so let’s not count that as an ingredient.
1 litre chicken stock
1/2 cup Orzo (or any other tiny pasta)
Pour the chicken stock into a pan and bring to the boil.
Boil for 5 minutes or until the pasta is tender, then lower heat to gentle simmer.
Break the eggs into a nice big bowl and whisk like mad to get them all light and fluffy.
Squeeze the juice into the eggs and whisk again.
Now VERY S L O W L E Y add a ladel of the hot stock. This must be done slowly as you don’t want to scramble those eggs. Just drip it in. Mix well and add another ladel of stock in the same way.
Mix it well.
Gently pour the stock and egg mixture into the pot of stock.
Double check that the heat is just on low for this as you MUST NOT boil this soup now. If it boils you’ll end up with a nasty mess of lemony scrambled eggs floating in stock, so unattractive daarling!
Stir well and season to taste.
Sunshine in a bowl whatever the weather.