WHAT?
100g. noodles
½ onion, 2 cloves garlic
Fennel seeds
150g. stir fry vegetables
2 teaspoons of EVOO @ladi_biosas
1 ½ litres of vegetable or chicken stock
Little bit of chilli
1 egg, 1 lemon
Pepper, salt
Greek yoghurt, parsley for serving
HOW TO?
1️⃣In hot saucepan, sauté in olive oil onion, garlic, fennel seeds and stir fry vegetables.
2️⃣Add chilli, pepper and sauté for another 2 minutes.
3️⃣Add the stock and cook in medium heat for 15 minutes.
4️⃣Mash all the vegetables and the stock. Add rice noodles to cook for 1-2 minutes. Turn the hob off.
5️⃣Separate egg yolk and white in a separate bowl. Whisk the white to a meringue and add lemon juice. Whisk some more and add the egg yolk. That’s now called ‘avgolemono’ sauce.
6️⃣Gradually add hot soup to the cool sauce. We want to increase the temperature of the egg, so it does not cook. After you’ve added 4-5 spoons, add the mix to the soup and stir quickly. Soup is ready. You can serve with Greek yoghurt and parsley.
Comentários