I first came across this avgolemono soup on the beautiful food blog ‘Adventures in Cooking’. It’s often seen as a Greek recipe (though may have Jewish roots) and the author of this blog has Greek heritage. I first tried that recipe a number of years ago when I still ate meat. It had shredded roasted chicken and chicken stock so it was a bit of an ask to convert it into a vegetarian recipe but I had to try as I really love it and fortunately the result was a success. Whisking the egg white up then slowly incorporating it back into the hot soup is a genius idea which really makes a lovely creamy textured soup. The recipe works pretty well with orzo or rice noodles that I have used. With the kick of lemon, it’s a perfect dinner for when you have a cold.
Serves 4 – 6
- Plant pioneers chicken style pieces (300g)
- 2 sprigs thyme
- 1 large onion
- 1 courgette
- 3 lemons
- 3 eggs
- 2 rice noodle nests
- salt and pepper
- 2 tsp oregano
- Oil for frying
- 2 tbsp Massel ‘chicken flavoured’ stock
1.) Strip the thyme leaves from the thyme sprigs
2.) Pan fry the chicken pieces until cooked with the oregano.
3.) Slice thinly and set to one side
4.) Peel and dice the onion, chop up the courgette
5.) Pan fry the onion and courgette until soft then set to one side
6.) Make up the stock with 8 cups of boiling water
7.) Add the stock to a large pan and add the rice noodles
8.) Let this simmer for 5 minutes and take off the heat.
9.) Separate the eggs into two separate bowls
10.) Juice the lemons into another bowl
11.) Whisk up the egg whites until beginning to froth. Add in the egg yolks and lemons and whisk together.
12.) Add ladlefuls of the stock to the egg, whisking between each spoon.
13.) Carry on until half the stock is whisked into the egg.
14.) Then, add ladlefuls of the egg mixture back into the soup and whisk between each until it’s all incorporated.
15.) Put back onto the heat and simmer until the noodles are cooked
16.) Add the chicken pieces, courgette and onion back into the soup, season, stir and serve.