How to make the perfect Greek avgolemono soup

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How to make the perfect Greek avgolemono soup
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Note that, because of the eggs, this soup does not freeze well, but it can be reheated successfully so long as you stir constantly and don’t let it to come to a boil

Both tantalising and restorative, zesty and creamy, this Greek take on chicken soup hits all the right notes and is perfect for Easteris Greece’s version, and it’s “greatly healing and medicinal, and the most delicious, comforting, warming meal you will have”, according to food writer Georgina Hayden, whose Greek Cypriot family prescribes it for anyone feeling under the weather or simply run down.

that she has an aunt who “even makes avgolemono with lamb instead of chicken, to celebrate the end of the fast for Easter”, so this seems a fairly adaptable kind of dish. Vegetarian and vegan versions I find online use Annoying as it might be to have leftover egg whites – I often feed mine to the dog, but you may not be fortunate enough to live with a sentient waste-disposal unit – using yolks alone gives Polyzo’s soup a gloriously sunny colour and also reduces the risk of ending up with stringy pieces of egg white in the finished dish .

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