This soup originates from Greece and may be complicated to pronounce but it is an absolute delight to the senses when consumed.

I made this recently when the family was feeling a little run down and it genuinely lifted all our spirits.  It is a simple, yet complex recipe full of layers almost like building blocks.  It is important to enjoy the process of creating such a dish.  When you sit down to enjoy this delicious soup you will inhale the warming chicken and lemon broth and taste the work that you have lovingly put into this soup.

Serves 6

1.5kg organic/free range chicken

1 kg carrots, peeled

3 bay leaves

1 kg leeks, washed, dark green parts removed (cut in half horizontally)

100g short grain/risotto rice

2 medium eggs, separated

Juice 2 lemons

50g butter

Salt and cracked black pepper

Method

Put about 2 litres of water into a large pot. Add 1 teaspoon of salt.

Add the carrots and bay leaves, bring to the boil then simmer for 10 minutes.

Add the chicken and ensure it is submerged, cover and simmer for 30 minutes.

Add the leeks and and continue simmering for 15 minutes.

Remove the chicken and the vegetables and set aside.

You should have around 1.5 litres of chicken broth.  

Add the rice and stir to prevent sticking. Leave to simmer for 15 minutes or until the rice is tender.

To finish the soup; Whisk the egg whites until soft peaks, add 2 cups of hot stock and whisk well to combine.

Add the egg yolks and lemon juice and continue mixing.

Take the soup off the heat and slowly pour into the chicken broth, stirring continuously until the soup thickens. 

Adjust the seasoning to taste

Serve in warm bowls with a little butter in the middle.