This is a very silky, aromatic, cream-less Greek soup which gets its rich texture from eggs tempered with lemon. That sounds a bit intimidating, but it just means that while you’re whisking eggs with lemon juice, you pour in a ladle or two of the hot stock and then return the mixture to the soup.
It’s refreshing, comforting and bright. This can be with chicken, as traditional, or vegetarian.
Serves 2.
750ml chicken or vegetable stock
70g orzo, rice or small pasta
2 eggs
60ml lemon juice
75g wild garlic, washed and chopped
Dried dill/mint
Optional: cooked chicken, shredded, parsley to garnish
Bring the stock to the boil in a large pot.
Add the orzo or rice to the pot and simmer until 1 minute before the packet says it will be cooked.
Beat the eggs in a bowl with lemon juice. Add 2tsp dried dill or mint (or mix!).
When the orzo is cooked, remove a ladleful of the hot stock and very slowly pour it into the eggs, whisking constantly.
Add the chicken (if using) and wild garlic into the soup until the wild garlic is wilted.
Reduce the heat so the broth isn’t bubbling.
Stir the egg mixture into the soup and cook over a low heat for 1 minute, or until the soup is thick and creamy.
Season well and garnish with parsley.