GREEK AVGOLEMONO SOUP

This wonderful broth–based soup is thickened with egg, has a great lemony zest to it and has been around for literally centuries — for good reason. Serves 4–6 | Prep time: 10 mins | Cook time: 20 mins INGREDIENTS • 1 shallot, minced• 1 clove garlic, minced• 1 tbsp olive oil• 1.5L (6 cups) chicken stock• ½ tsp salt• ¼ tsp white pepper• ½ cup orzo (risoni) or rice• 2 eggs• Juice 2 lemons• 450g cooked boneless skinless chicken breast, shredded• Salt & pepper, to taste• Fresh parsley & lemon wedges, to garnish METHOD 1. Sauté the shallot and garlic in the olive oil in a large stockpot set over medium heat for 2 minutes. 2. Add the stock, salt and pepper, and bring to a boil. Once the soup is boiling, add the orzo and…

You're reading a preview of

Good Organic Gardening (Digital) - 1 Issue, Issue #11.2 - 2020

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.