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Avgolemono soup from From Venice to Istanbul: Discovering the Flavours of the Eastern Mediterranean (page 21) by Rick Stein

  • ground cayenne pepper
  • chicken breasts
  • lemons
  • parsley
  • orzo pasta
  • eggs
  • chicken stock

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Notes about this recipe

  • RosieB on July 31, 2016

    This soup is delicious. It is a classic recipe. I omitted the poached egg.

  • Kitchenangel on October 14, 2015

    I have seen this recipe in so many books and been intrigued, but last week I just so happened to have used two carcasses to make stock. Well, WOW. This stuff is addictive. I think it's one if my most favourite soups EVER. I gave some to my poorly husband at the weekend, and despite clearly looking at it with a great deal of mistrust, he wolfed his down. A real winner.

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