B00CU1W244_EBOK

garlic and lemon soup
ice and chicken
COOK 40 mins, plus cooling time
ern version of a Greek classic is hearty, tangy
y satisfying.
ge stockpot over medium heat. Add the olive oil, onion,
celery and cook for 7–8 minutes until the vegetables
ft but not coloured. Add the garlic and bay leaves and
minutes before adding the stock and 2 cups (500 ml)
g to the boil, then reduce the heat and simmer for
. Add the chicken, return to simmering point and
minutes. Turn off the heat and leave the chicken
he stock for 15 minutes. Remove the chicken with
poon and, when cool enough to handle, finely shred.
soup to the boil, add the rice and cook for 10 minutes
ce is tender. Turn off the heat, remove the bay leaves
to soup to stand for 2 minutes.
bowl, whisk the eggs until frothy, then whisk in
juice. Take 1 cup (250 ml) of the hot soup from the
isk it into the egg and lemon mixture until well
Pour the mixture back into the pot, whisking
ly until thickened. Place the soup over low heat
r for 2 minutes to heat through (be careful not
il). Season to taste with salt and pepper and stir
e parsley just before serving.