CAMELOT FANTASIES

Avgolemono

Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients for six

2 oz. (50g.) long-grain rice
Juice of 1 lemon
3 eggs beaten
2 1/2 pints (1.4 litres) hot chicken stock
2 oz. (50g.) cooked chicken meat, finely chopped
Salt and white pepper
2 tablespoons finely chopped parsley

Cook the rice in boiling, salted water for 10-15 minutes and drain well.

Meanwhile, add the lemon juice to the beaten egg and mix well. Add about 1/4 pint (150ml.) of the hot stock a little at a time, beating well with a wire whisk after each addition.

Bring the remaining stock to the boil, remove from the heat and mix in the cooked chicken and rice. Season lightly with salt and pepper. Whisk in the egg mixture and return to a low heat. Stir continuously without boiling for about 5 minutes, until the soup is heated through and has a rich creamy texture. Adjust the seasoning and serve garnished with parsley.