Avgolemoni (Egg and Lemon Soup) Many cultures have their comfort soup. We all know about Jewish chicken soup. Well for Cypriots the ultimate comfort food is a chicken, lemon and rice soup. This is the soup we all come home to after a long trip and after midnight mass at Easter. It is also our healing soup. Every Cypriot mother has whispered to her child "I'll make some Avgolimoni and make you better". Growing up we also discovered the wonderful world of Maurice Sendak (http://en.m.wikipedia.org/wiki/Maurice_Sendak).

His Nutshell Library has been a firm favourite with three generations of Cotton and Pearl kids and this is probably in part due to the connection we have made between the chicken soup with rice volume and our beloved avgolemoni.

So we are happy to share this old family recipe with you.

2 cups of pudding rice
4-6 pieces of chicken (opt out for veggies and use veggie stock cube or Bouillon instead)
4 eggs
3 lemons Salt and pepper

Boil the chicken pieces in about 3 litres of water until cooked. Remove the chicken and set aside to cool. Then rinse the rice and add to the boiling water. The rice must over cook and split, add salt and pepper and let it cool slightly. While the rice is cooking shred the chicken.

In a bowl beat together the eggs and lemon juice. Add a glass of cold water to the pan with the rice (you will need a hand whisk for this next part). Ever so slowly ladle some of the stock from the pan into your egg and lemon mixture - you will need to add at least 3 ladles of stock to your egg/lemon mix. Make sure that your stock is not too hot so as not the scramble the eggs. Pour the egg/lemon mixture back into the pan and on a very low heat keep stirring. Do not allow it to boil or the eggs will separate. Add the shredded chicken. Serve with more lemon and freshly ground pepper. Enjoy!

The Quirky Happy Cool Gang

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