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Avgolemono (egg-and-lemon soup)

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Avgolemono (egg-and-lemon soup)

25 minutes

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Avgolemono (egg-and-lemon soup)

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

2 litres home-made chicken soup or good-quality stock
400 g shredded, cooked chicken
250 g Woolworths ready to eat brown basmati rice, red and white quinoa mix
3 free-range eggs
½ cup lemon juice
200 g baby spinach, washed and dried (optional)
sea salt and freshly ground black pepper, to taste

Method

1. Bring stock to the boil in a large saucepan. Add the chicken, rice and quinoa and simmer gently until heated through.

2. Whisk the eggs with the lemon juice, then gradually whisk in ½–1 cup hot soup to warm the eggs.

3. Whisk the eggs into the soup, and continue whisking until the soup thickens slightly. Take care to heat gently and avoid boiling and curdling the soup. Stir in the baby spinach and check the seasoning.

Find more soup recipes here.

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen