The wine and the tsipouro, a necessary aperitif of the local foods, have great effects over the last years even outside the borders of the country.
This week we bring you the chicken soup recipe, as it is made by the locals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 5 servings
- Nutrition information: 612.9 cal, 31.6 g fat, 46.5 g protein
- 2 quarts of chicken broth
- ½ cup uncooked orzo pasta
- 3 eggs
- 1 lemon, juiced
- 1 tablespoon cold water
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
Beat the eggs until frothy, then add the lemon juice and 1 tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!