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4
Easy
25 min
By Nisha Katona
Published 2017
I was lucky enough to have a good Cypriot pal with a mother who cooked like a fiend. She called this avgolemono soup – what a weird word, I thought, at the age of ten – but not nearly as funny as the ingredients. I resolved to hate it ... but it was divine.
Bring the stock to the boil in a saucepan and add the rice. Simmer for 12 minutes over a medium heat until the rice is just soft. Remove from the heat and season with salt and pepper.
Whisk the egg yolks, add