Yiayia Elektra’s Greek Chicken Soup with Egg and Lemon

Name: Yiayia Elektra’s Greek Chicken Soup with Egg and Lemon (Avgolemono)
Yield: Feeds 4
Ingredients: 3 eggs: 2 whole, 1 yolk; 2 carrots, peeled; 1 medium leek, washed, with the root and dark green part removed; 2 celery sticks, cut in half; 1 generous handful long-grain rice or orzo pasta; juice of 1 large lemon; 1 garlic bulb, cut in half; 1 medium onion, peeled and halved; what remains of a roast chicken, with some meat left

Avgolemono

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

My grandma, Elektra, originally came from the Island of Khios. Her family moved to Athens when she was a little girl. She met my grandfather (a Scotsman) during the war and they were married in Athens in 1946. After the war they moved to Leicester, where she raised her five children in a small house on a council estate.

She was a wonderful cook and recreated food from her homeland in ingenious ways. Cheshire cheese would replace feta and she’d strain yoghurt to make

Ingredients

Gluten-free
Soup

Ingredients

Method