Avgolémono (avgo = egg – lemono = lemon) is called Greek penicillin for a reason. It’s what your mother and grandmother give you when it’s chilly, or when you have a cold; it is soothing and kind to the throat. The tang of the lemon cuts through dulled senses, and makes you taste again. It’s a broth that is warm and comforting, smooth and silken but filling as well. Not so filling that you can’t have a second helping though.

A very good use of a whole chicken, or leftovers from a roast but it can also be whipped up on a cold night in January when you have no idea what else you want to eat but need some lemony kick.

This version is light and quick, using halloumi as the protein instead of the chicken. I used a chicken stock cube and a French onion soup stock cube as it’s what I had but by all means use a good vegetarian broth as well.

500ml water

2 stock cubes of your choice (no extra salt is needed)

1/2 cup cooked rice (I used rinsed konjac rice)

1/2 a block of halloumi cut into small cubes

3 tbs tinned sweetcorn as I had some to use up.

Juice of 2 lemons

2 eggs

Bring the water to boil and add the stock cubes. Reduce to a simmer until the cubes dissolve. Simmering will also reduce the stock a little giving it a richer flavour.

Rinse the konjac rice if using, then add it (or the cooked rice) to the stock and sweetcorn is using.

Add in the halloumi cubes too, they will soften in the stock and become chewy – then turn off the heat. You do not want boiling stock going into the eggs unless, of course, you fancy egg drop soup!

Put the lemon juice into a bowl along with the two eggs. I leave this til last in case the lemon ‘cooks’ the eggs. Mix to incorporate.

Slowly add stock to the eggs, feeling the temperature of the bowl with your hand. Once you have added enough stock that you can feel the eggs are warm, you can pour the whole lot into the stock pan, stirring as you go.

Cook on a low heat until the liquid has thickened slightly. It won’t thicken hugely, but will coat the back of a spoon.

Serve topped with crisped halloumi cubes or croutons and a drizzle of olive oil. I had homemade mint oil, so I used that and it went very well!