B00CU1W244_EBOK

eek garlic and lemon soup
th rice and chicken
10 mins COOK 40 mins, plus cooling time
s modern version of a Greek classic is hearty, tangy
utterly satisfying.
ce a large stockpot over medium heat. Add the olive oil, onion,
rot and celery and cook for 7–8 minutes until the vegetables
very soft but not coloured. Add the garlic and bay leaves and
k for 2 minutes before adding the stock and 2 cups (500 ml)
er. Bring to the boil, then reduce the heat and simmer for
inutes. Add the chicken, return to simmering point and
k for 8 minutes. Turn off the heat and leave the chicken
ool in the stock for 15 minutes. Remove the chicken with
otted spoon and, when cool enough to handle, finely shred.
urn the soup to the boil, add the rice and cook for 10 minutes
il the rice is tender. Turn off the heat, remove the bay leaves
leave to soup to stand for 2 minutes.
small bowl, whisk the eggs until frothy, then whisk in
lemon juice. Take 1 cup (250 ml) of the hot soup from the
and whisk it into the egg and lemon mixture until well
bined. Pour the mixture back into the pot, whisking
tinuously until thickened. Place the soup over low heat
simmer for 2 minutes to heat through (be careful not
et it boil). Season to taste with salt and pepper and stir
ugh the parsley just before serving.