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 and soften in the oil, 8 to 10 minutes:

[onion 1, carrot 1, celery 2 sticks]

2. Garlic in for a minute, then simmer covered for 15 minutes:

[bay leaves 2, chicken breasts 2, chicken stock 1.4L]

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.