Oh my gosh it's cold. I"m talking about teeth chattering, almost impossible to be outside without a jacket, beanie and gloves cold...which means we're well and truly in soup season!
I love a good soup, any time of the year. Yes in the heat of summer I generally don't like a hot hot soup but a delicious soup in the middle of summer is still completely ok in my mind! I do have to admit though that there are some soups which just scream comfort and are reserved only for winter. This is the category where a lamb avgolemono soup belongs.
Looking through the freezer the other day and realising I had a few bits and pieces here and there that need to be cleared, including some lamb shanks and neck pieces, I remembered mum making a lamb avgolemono (egg and lemon) soup when I was little. I gave her a call and she told me to put whatever I wanted really - no hard and fast rules. The recipe developer in me sighed as this is standard when I ask for an old recipe. You see mum is of that generation that are fantastic cooks but just cook "with their eyes" ("me ta matia" in Greek), making it hard to get instructions over the phone...oh well, gives me many excuses to cook with her - although there is definitely a pen and paper alongside me the whole way!
The cook instinct within me took over and to my delight, the first sip of the soup took me back 35 years - success! It is a simple soup to make but one that cannot be rushed. To really get the benefit of every bit of flavour from the lamb, make sure it is simmered long and slow - no short cuts here. You will be rewarded though with the most delicious, nutritious soup that will no doubt become part of the weekly menu on a more regular basis.
As always, please tag me on your socials if you give this recipe a go...oh, and of course it is so important to get your hands on the best quality lamb you can, preferably grass fed and finished, to gain the maximum benefit from the meat itself!
Take care and stay warm!
Preparation time: 15 minutes
Cooking time: 4 hours