Popular in Greece and Cyprus and in many parts of the Middle East, this piquant lemon-flavoured soup is a good way to use leftover chicken. The carcass will make an excellent chicken stock and any leftover meat can be cut into small dice and added to the soup at the finish.
ingredients
serves 6
1.2 litres (2 pints / 5 cups) chicken stock
2 oz (50 g) rice
2 egg yolks
juice of 1 lemon
2 tablespoons top of milk
lemon slices and chopped parsley to garnish
method
1. Bring the stock to the boil in a saucepan.
2. Add the rice and cook until it is tender.
3. Beat the egg yolks and lemon juice together in a small bowl.
4. Mix in a little of the hot stock, then add this mixture to the rest of the stock.
5. Heat through very gently, then serve in bowls swirled with the top of the milk and garnished with lemon slices and parsley.
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