I was searching through my blog and could not believe that I’ve not shared the recipe for the most famous Greek Cypriot soup of all, the one we were all brought up with, the one that cures all……the one that my daughters will definitely want to know the recipe for one day…….
Rice, egg and lemon soup…The Cypriot cure-all soup
Soupa Avgolemoni (Rice, egg and lemon soup)
While Mr. AAKT hasn’t been able to work and I’ve been covering his shifts, who was going to cook? So, I wrote the recipe down step-by-step and can you believe it? HIS soup was voted better than mine by him AND my son and daughter…..
*Harumphhhh. Walks off in an almighty strop*
How you begin depends on whether you want boiled chicken to accompany the soup, we generally cut the chicken into bite-size pieces and add it to the soup, it’s really delicious like that!
If you do, cover your chosen chicken pieces (1 per person should be ample) with cold water, add a generous amount of salt, bring to the boil, skim off the scum and simmer for approximately 40-45 mins, so that the chicken is perfectly cooked. I always add a stock cube to mine.
If you don’t want chicken (or you don’t eat meat) you can use just stock cubes – chicken or vegetable, in approx 2 litres of water.
Anyway, simmer 1 heaped cup of long-grain rice in the stock, for about 10 minutes, so it’s just cooked.
Turn off the heat.
In a separate bowl, beat together 3 eggs with the juice of 2 lemons.
Now, very slowly, add ladlefuls of the stock to the egg and lemon mixture (what you’re trying to do is to slowly increase the temperature of the eggs before adding them to the stock so that you don’t end up with scrambled eggs)
When you have added about half of the stock to the egg-lemon mix, slowly pour back into the rice-stock mix.
Your soup is now ready to eat!
We like ours thick and creamy, but you can always add more water if you think it’s toooo thick.
Ground black pepper goes really well atop your lovely soup.