Greek Egg and Lemon Soup

Winter is clinging to life tenaciously in Melbourne. I don’t expect to be preparing soup in October! With a fresh batch of chicken stock in the freezer it was the first ingredient that sprang to mind when the mercury plummeted yet again. A week of intensive, hands on, school holiday grandparenting had left the larder stripped bare and my energy sapped but with a few simple stock items I was able to prepare this delicious soup to help restore our stamina.

6 cups skimmed and strained chicken stock

1/2 cup white long grained rice

2 eggs

Juice of 1 lemon

150g chicken trimmings or breast meat, finely chopped

Bring the stock to the boil and season well with salt and pepper. Add the rice, stir once, then cover and simmer for 10 minutes. Add the chicken meat to the stock and simmer for another 5 minutes. Remove the pot from the heat. In a bowl, whisk the eggs with the lemon juice then slowly whisk in a couple of ladles full of hot stock. Do this slowly to avoid cooking the egg, then slowly pour the egg mixture into the hot stock, stirring constantly. Return the pot to the stove and gently reheat, stirring constantly. Do not allow the soup to boil. Serve immediately.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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