Avgolemoni

Avgolemoni

40 min, serves 4

Ingredients

olive oil        15g
onion            1
carrot           1
celery           2 sticks
garlic           2 cloves
bay leaves       2
chicken breasts  2
chicken stock    1.4L
orzo             150g
lemon            1 to 2
egg yolks        2
dill             handful
salt and pepper  to taste

Orzo or short grain rice.
Off the boil before the eggs go in, or it curdles.

Recipe

1. Dice the onion, carrot and celery. Soften in the oil, 8 to 10 minutes.

2. Add the garlic for a minute, then the bay leaves, chicken breasts and stock. Simmer covered for 15 minutes.

3. Lift out the chicken and bay leaves. Add the orzo and cook 10 minutes.

4. Shred the chicken and return it to the pot.

5. Whisk the egg yolks with the lemon juice. Whisk in a ladle of hot broth to warm them, then another.

6. Off the heat, pour the egg lemon back into the pot. Warm through gently, don’t boil.

7. Stir in the dill, season, and adjust the lemon to taste. Serve.