Avgolemono Soupa

Another favourite, courtesy of Steve Smith’s mother Zambeta: “Mama was always looking to use up chicken broth - no wastage in our household - so this soup was a regular at the dinner table. And, with only four basic ingredients, I can see why it featured so prominently in my childhood. But it’s also very tasty - a wonderful comfort food.”


4 litres of chicken stock (homemade stock using a broiler chicken is best)
1/2 cup of rice or orzo
5-6 Craft Farmers’ eggs
Juice of 5-6 lemons


Boil orzo or rice in the stock for about 20 minutes, until tender.
Set aside in a bowl.
Beat the eggs for about 5 minutes and then very slowly add the lemon juice, while continuing to beat the eggs.
Very slowly, add the chicken stock (a little at a time), while stirring with a whisk.
Serve immediately with crusty bread.

Soup may be re-heated, but do not bring back to the boil.

This recipe is courtesy of Steve’s Greek mother.