GREEK CHICKEN & LEMON SOUP

Serves 4–6

At the heart of the world’s great cuisines, you’ll find a bubbling pot of restorative and nourishing soup. A good soup, like this one, transcends fashion, time and circumstance — it’s a meal in a bowl that sustains the soul in the depths of winter. 3 chicken marylands 2 brown onions, roughly chopped 3 carrots, roughly chopped 3 celery stalks, roughly chopped 1 garlic bulb, roughly chopped 5 bay leaves 10 black peppercorns 1 tablespoon salt 1 tablespoon dried oregano 1 tablespoon dried tarragon 2 cups arborio rice 3 eggs 2 lemons, rind finely grated, juiced 1 cup finely chopped flat-leaf parsley 1 teaspoon dried dill Place chicken marylands, onion, carrot, celery, garlic, bay leaves, peppercorns, salt, oregano and tarragon in a stockpot with 20 cups water. Bring to boil over a high heat. Reduce heat to medium-low. Simmer, regularly skimming foam from surface of stock, for 2 hours. Using tongs, transfer chicken marylands to a plate. Set stock aside to cool completely. Strain stock through a fine sieve into a large bowl. (You will need 9 cups of stock for this recipe.) Discard solids. Place stock in a clean saucepan and bring to boil over a high heat. Reduce heat to medium. Add rice and cook for 25 minutes or until tender. Meanwhile, remove skin and meat from reserved chicken marylands. Discard skin and bones. Coarsely shred chicken and add to soup. Just before serving, place eggs, lemon rind, lemon juice, parsley and dill in a medium bowl and gently whisk until combined. Bring soup to boil. Gradually pour in egg mixture, stirring constantly, until just combined. Immediately remove soup from heat. Season to taste. Ladle soup among serving bowls and garnish with freshly ground black pepper. >