Name Avgolemono soup


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* 1 litre (1 3/4 pints / 4 cups) chicken stock
* 45 g (1 1/2 oz / 1/3 cup) pastini
* salt and pepper
* 2 eggs
* juice of 1 lemon
* lemon slices and sprigs of mint, to garnish

1. In a saucepan, heat chicken stock. Bring to the boil. Add pastini and season to taste with salt and pepper. Cook for 5 minutes until pastini is tender.
2. In a bowl, beat eggs. Add lemon juice and beat to mix thoroughly. Pour a ladleful of hot stock onto the beaten eggs, whisking them continuously.
3. Pour egg mixture into stock in saucepan. Over a very low heat, whisk continuously for 3-4 minutes without boiling until soup thickens slightly. Pour into individual bowls and garnish with lemon slices and sprigs of mint.

Serves: 4

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