Avgolemono soup

or Greek chicken soup with lemon and egg

My parents are best friends with a couple from Lebanon and Cyprus. They used to live far from us in the South Island of New Zealand for most of our childhood. But, when I was in primary school, they rented the house next door to where we lived in Auckland. They were the best cooks and always had something on the stove. This was the opposite to how my mum cooked, as cooking wasn’t a huge part of our family life. Sometimes, I think this is why I enjoy it so much and find great pleasure in cooking for my family and friends.

I told my mum I had made this soup, and she said that her friend had made it for us and taught mum how to make it.

This soup is Greek, and the egg and lemon sauce isn’t just used in this soup but also in other dishes, thickening them. Although it’s quite rich due to the egg, it’s still light, silky, and very comforting. If you prefer, you can use rice instead of orzo.

It is a great soup to make after you have had a roast chook and if you have some chicken leftover. Use the frame to make some chicken broth and then make this simple soup.