Avgoleomono Soup

In Greece, many dishes are thickened with avgolemono sauce, which is the juice of a lemon whisked with an egg.
In this dish, the avgolemono combines prefectly with the rice and gives a wonderful flavour and creaminess.
This soup is a delicious winter warmer and it can be made in 20 minutes.

Ingredients for 4:

• 1 onion, chopped
• 1.5 litres chicken stock
• 1 cup chopped cabbage
• 1 cup frozen prawns
• 150 gr rice
  
• Salt, pepper, cayenne, to taste
• Avgolemono: 1 egg, beaten with the juice of 1/2 lemon
  

Gently fry the onion in 2 tbsp olive oil for 5 minutes until it starts to colour. Add the stock, cabbage and seasoning.
Bring the soup to the boil and add the rice. Cook the soup for 15 minutes, until the rice is cooked.

Add the prawns and the avgolemono. Stir into the soup and let it cook for 1 minute.

Serve hot, with crusty bread.

Variations: instead of cabbage you can use spinach, or even chopped lettuce leaves.